Monday, April 15, 2013

Sweet Potato Salad with Chipotle Chili

This is my adaptation of the Sweet Potato Salad with Chipotle Chili Recipe found in the cookbook Best Bite Recipes published by Oklahoma State University Seretean Wellness Center Kitchen. 

5 large sweet potatoes, peeled and cut into 1" pieces

  • toss in oil, spread out on two cookie sheets and roast at 400 degrees Fahrenheit for 30 - 40 minutes
  • place roasted potatoes in a large bowl and allow to cool while making the dressing
1/4 cup olive oil
2 Tablespoons lemon juice
1/2 Teaspoons cumin
1/2 Teaspoons chili powder
1 diced Chipotle Chili (canned)*
1/4 cup sour cream
1/4 Teaspoon salt (or to taste)
Pepper to taste
  • combine the above listed ingredients in a small bowl and whisk together 
  • *if serving this salad to children, I recommend adding the Chipotle pepper after a few servings have been set aside 
1/8 cup finely chopped onion
1/4 cup finely chopped parsley
  • pour the dressing over the potatoes, add the onion and parsley and toss well 

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