One of the most popular side dishes at summer potlucks, picnics and backyard barbecues is potato salad. It’s a seasonal staple – hands down. But have you ever tried sweet potato salad? Lightly charred, roasted sweet potato paired with ripe avocado and smoky chipotle dressing will become a new summertime classic. While this recipe calls for mayonnaise made with avocado oil, you can easily sub in a vegan version for an entirely plant-based potato salad!
Smoky Chipotle Sweet Potato Salad
Lightly charred, roasted sweet potato paired with ripe avocado and smoky chipotle dressing will become a new summertime classic. While this recipe calls for mayonnaise made with avocado oil, you can easily sub in a vegan version for an entirely plant-based potato salad!
Ingredients
- 2 lbs sweet potato or garnet yams
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 2 tbsp avocado oil
- 1/4 cup avocado oil mayonnaise
- 2 tbsp fresh lime juice
- 2 tsp chipotle hot sauce
- 1/4 cup minced red onion
- 1 diced avocado
- fresh ground pepper to taste
- minced fresh cilantro or micro-greens optional
Instructions
-
Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.
-
Scrub sweet potato, peel and cut into 1-in. cubes. Transfer sweet potato into medium mixing bowl, add garlic, cumin, salt and avocado oil. Toss to coat.
-
Transfer seasoned sweet potato cubes to baking sheet and bake 15 minutes. Flip sweet potato and bake additional 15 minutes until lightly browned and soft (but not mushy).
-
Remove baked sweet potato from oven and let cool to room temperature.
-
In mixing bowl, combine mayonnaise, lime juice, hot sauce and red onion. Fold in avocado and a few grinds fresh black pepper.
-
Gently fold in roasted sweet potato. Add additional seasonings to taste.
-
Garnish with freshly chopped cilantro or microgreens.