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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