Smoky Chipotle Sweet Potato Salad
3 lbs sweet potatoes
1/4 c. olive oil
1 pureed chipotle pepper in adobo sauce (see notes below)
1 tsp. balsamic vinegar
salt and pepper to taste
1/3 c. dried cranberries
1/2 c. chopped pecans
2 tbsp. or less chopped chives (optional- could sub for red onions as well)
Other optional mix-ins: chopped cilantro, black beans, roasted corn, chopped bacon ( amounts added according to your preference)
Preheat the oven to 400 F. Meanwhile, peel and chop the sweet potatoes into 1" cubes.
Toss the potatoes in 2 tbsp of olive oil and spread on two baking sheets. I lined my sheets with tin foil first for an easier clean up.
Roast for 20-30 min. Toss halfway and check on them. You want them soft and just a little roasted on the sides (if you prefer them that way).
While they are roasting, prepare the dressing. Whisk 2 tbsp of olive oil, pureed pepper and balsamic vinegar. Add salt and pepper to taste.
Once sweet potatoes are done roasting and cooled, combine them in a large bowl with the cranberries, chopped pecans, chives and any other mix-ins you may have added. Carefully pour in the dressing a little at a time and combine the salad until it contains the right amount of dressing you'd like. I usually use all of it.
Cover and refrigerate.
This isn’t your typical potato salad! Sweet potatoes + cranberries + pecans+ chives + amazing chipotle dressing= A unique yet perfect combo of sweet, salty, tart and roasted flavors.
To get 1 pureed chipotle pepper, you need to buy a can of chipotle peppers in adobo sauce. Puree the whole container then scoop out 1-tablespoon portions into an ice cube tray (or something similar) and freeze. Then combine in a ziplock to store in the freezer. 1 pepper = about 1 tablespoon. Once you have that done, you have plenty of ready to go pureed peppers for future use or other recipes!! I promise it’s really simple to do and totally worth it ☺
Sunday, September 21, 2014 - 1:22pm