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Chipotle Sweet Potato Salad

Chipotle sweet potato salad combines roasted, browned sweet potato cubes with a creamy, smoky lime dressing. Red onion and fresh cilantro add a crisp, bright finish, and chilling gives the flavors time to blend.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling and chilling 50 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 2 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 0.25 tsp black pepper
For the dressing
  • 0.5 cup mayonnaise
  • 2 tbsp lime juice fresh
  • 1 chipotle chile in adobo, minced
  • 1 tbsp adobo sauce
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
For the salad
  • 0.5 red onion small, finely diced
  • 0.33 cup cilantro chopped fresh

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Roast the sweet potatoes
  1. Preheat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the sweet potatoes with the olive oil and black pepper on the prepared baking sheet.
  4. Spread the sweet potatoes in a single layer.
  5. Roast for 25–30 minutes, turning once halfway through, until tender and browned.
  6. Let cool until no longer steaming, about 20 minutes.
Make the dressing
  1. Whisk the mayonnaise, lime juice, chipotle chile, adobo sauce, cumin, and salt in a medium bowl until smooth.
Assemble the salad
  1. Combine the cooled sweet potatoes, red onion, and cilantro in a large serving bowl.
  2. Fold in the dressing until evenly coated.
  3. Cover and refrigerate for at least 30 minutes before serving.

Notes

For the best texture, spread the sweet potatoes in a single layer so they brown rather than steam. Refrigerate leftovers for 3–4 days; freezing is not recommended. Use vegan mayonnaise for a vegan and dairy-free variation.