Warm Sweet Potato Salad with Chipotle-Peanut Dressing
By kuca_murisa
Rate this recipe
5/5
(4 Votes)
Ingredients
- 2 lb sweet potatoes, well scrubbed
- 1 tbsp Canola Oil
- 1 ⁄2 tsp each salt and pepper
- 1 ⁄3 cup Peanut Butter
- 2 tbsp each lime juice and light mayonnaise
- 1 tsp each chipotle-flavoured hot sauce, granulated sugar and minced gingerroot
- 1 ⁄2 tsp minced garlic
- 1 small sweet red pepper, quartered and sliced
- 1 ⁄2 cup each bean sprouts and sliced green onions
- 2 tbsp finely chopped Peanuts
Details
Servings 8
Preparation
Step 1
1. Preheat the oven to 400°F (200°C). Cut the sweet potatoes into 1 1⁄2-inch (4 cm) chunks; toss with the oil, salt and pepper. Transfer to a foil-lined baking sheet that has been sprayed with Cooking Spray. Roast, turning occasionally, for 40 minutes. Let cool for 5 minutes on the pan.
2. Meanwhile, whisk the peanut butter with the lime juice, mayonnaise, hot sauce, granulated sugar, ginger and garlic in a large bowl. Toss the warm potatoes with the dressing, red pepper, bean sprouts and green onions. Garnish with chopped peanuts. Serve immediately.
Tip: Can be prepared up to 24 hours in advance, refrigerated and served cold.
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