Sugar and Spice Chipotle Sweet Potato Salad

READY IN: 45mins
Recipe by Allybee Z

This is a favorite salad of mine to serve during the holidays; especially around Thanksgiving! The dressing comes together in a hurry, and you can forget the sweet potatoes in the oven while you cook other dishes. Its a great change from the traditional marshmallow side dish with a smokey spice from the chipotle and a sweet note from the honey, balsamic vinegar, and roasted veggies. Enjoy!

Top Review by Susie D

I liked all of the salad ingredients, but the dressing was a total failure for me. I made a reduced amount of the salad & the full amount of dressing thinking I would use it the next day for a chef's salad. I found the dressing entirely too vinegary and a weird purple-brown color. I think I would have been happier with a milder flavored vinegar and I would definitely add it in small amounts next time to get a mix that I liked. I will make the salad again as I enjoyed the combo of veggies, but I will play with a dressing more fitting with my personal preferences. Made for Spring '09 Pick A Chef.

Ingredients Nutrition


  1. To make salad:.
  2. preheat oven to 425 degrees F.
  3. In a roasting pan, combine sweet potatoes, onion, red pepper, olive oil, salt, and pepper. Bake until golden brown, about 25 to 30 minutes.
  4. To make the dressing:.
  5. combine all of the dressing ingredients except for the olive oil in a blender or food processor, pulse to combine while streaming in the olive oil.
  6. To assemble the salad:.
  7. allow sweet potato mixture to cool, then toss to coat with the dressing. Place on a bed of romaine lettuce.

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