Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Chipotle Sweet Potato Salad
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- #46623
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 pounds sweet potatoes
1 medium red bell pepper, chopped
1 celery rib, chopped
6 green onions, thin sliced
2 tablespoons chopped fresh cilantro
salt, to taste
coarse-ground black pepper
Chipotle Dressing
1/3 cup fresh lime juice
1/4 cup canned chipotle chiles
1 tablespoon ketchup
1 1/2 teaspoon Dijon mustard
1 clove garlic, minced
1/3 cup extra-virgin olive oil
directions
Peel the sweet potatoes and cut into bite-size chunks. In a large pan of boiling salted water, cook the sweet potatoes over medium-high heat until tender, 10 to 12 minutes. Drain the potatoes, rinse them in cold water, and drain them again. Set them aside to cool briefly.
Place the bell pepper, celery, green onion, and cilantro in a large bowl. Add the potatoes, mixing lightly.
Combine all the dressing ingredients, except for the oil, in a food processor and puree together. Drizzle in the oil and continue to process until thick.
Pour about three-quarters of the dressing over the potato mixture and toss to combine. The result should look moist but not runny. If it seems dry, add the remaining dressing. Taste and adjust the seasoning.
Cover and chill for at least 2 hours or, even better, overnight.
Serve cold. The salad keeps well for several days.
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nutrition data
240 calories, 12 grams fat, 31 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
September 1, 2018
Excellent! This has been one of my favorite dishes for the last 10 years. I take the seeds out of the peppers, otherwise the heat overpowers the flavor.