Moderate
Inexpensive!
Serves:5people
Serving Size:1 cup
Roasted Chipotle Sweet Potato Salad
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Sometimes we use chipotle peppers in adobo sauce for a particular recipe, but then don’t know what to do with the remaining peppers. We came up with this recipe as a way to use them, but the spices in your Finite Foodie pantry will also work (see Variations). Roasting potatoes brings out the sweetness, although we’ve had good results using boiled potatoes as well. Keep in mind that roasting reduces the volume, so you'll end up with less quantity (compared to using boiled sweet potatoes), but a more intense flavor.
Tools:knife and cutting board, baking sheet, large bowl
| Prep Time | |
| 20 minutes |
| Cook Time | Passive Time |
| 30-40 minutes | 30 minutes or longer |
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Ingredients
Potatoes:
- 2 pounds sweet potatoes (about 7 cups cubed)
- 1 tablespoon high heat cooking oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Dressing:
- 1/2 cup mayonnaise
- 1 tablespoon vinegar (apple cider vinegar recommended)
- 1/2 tablespoon Worcestershire sauce
- 2 teaspoons minced chipotle peppers in adobo or more to taste
- 1/2 teaspoon salt
Vegetables:
- 2 stalks celery
- 1/2 cup chopped radishes
- 1/2 cup cilantro leaves or parsley (lightly packed)
- 1/2 cup thinly sliced scallions (about 4)
Servings: people
Units:
Instructions
For potatoes:
- Preheat oven to 400°F. Spray or rub oil onto a baking sheet.
- Peel and cut potatoes into 1-inch chunks. Place in a large bowl with oil, smoked paprika, salt and pepper. Toss to coat well. Spread potato chunks evenly on baking sheet, making sure they’re all in one layer.
- Roast in preheated oven 30 to 40 minutes, stirring after 15 minutes. Potatoes should be cooked through, but still firm and nicely browned. Remove from oven, stir again and set aside. (They will continue cooking for a few minutes as they cool.)
For dressing:
- Combine all dressing ingredients in a large bowl and stir well.
For vegetables:
- Chop celery, radishes, and cilantro, placing in the large bowl as you finish each one. Thinly slice scallions (both green and white parts). Add to bowl and toss.
- Add cooled roasted potatoes and toss again until well mixed.
- Chill at least 30 minutes. (Flavor improves if chilled overnight.) Will keep up to three days.
Recipe Notes
*Tips:
a) The heat intensity of peppers increases in a recipe the longer it stands, so start with less and add more as desired right before serving.
b) After opening a can of chipotle peppers in adobo, freeze remaining peppers in snack-size resealable baggies (one or two peppers per bag).
VARIATIONS:
- Substitute 1/2 tablespoon chili powder, 1 teaspoon smoked paprika, and 1/2 teaspoon hot pepper sauce for chipotle peppers in adobo.
- Boil sweet potatoes instead of roasting. Add the seasonings used on roasted potatoes to the dressing.
- Substitute chopped shallots for scallions.
- Chop 2 hard-boiled eggs and add to salad, or use as a garnish.
- Add diced or grated kohlrabi or jicama in place of radishes.
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