Sugar and Spice Chipotle Sweet Potato Salad

"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!"
 
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Ready In:
45mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • To make salad:

  • preheat oven to 425 degrees F.
  • In a roasting pan, combine sweet potatoes, onion, red pepper, olive oil, salt, and pepper. Bake until golden brown, about 25 to 30 minutes.
  • To make the dressing:

  • 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.
  • To assemble the salad:

  • allow sweet potato mixture to cool, then toss to coat with the dressing. Place on a bed of romaine lettuce.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I love to cook and am obsessed with Iron Chef America, Top Chef, and Alton Brown; the latter to a lesser extent. I also love to read anything; fiction, mysteries, cookbooks. Some of my fav. authors are Carl Hiassen, Margaret Atwood, Ernest Hemingway. My favorite cookbook is the Healthy Kitchen by Andrew Weil M.D. and Rosie Daley.
 
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