I swapped plain potatoes for cubed sweet potatoes and tossed them in a chipotle sauce to create a healthy, vegetarian, gluten-free salad that’s now a standout among my supper ideas with sweet potatoes.

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I never thought potato salad could get this wild until I made this Chipotle Sweet Potato Salad. I toss cubes of sweet potatoes with a punchy chipotle pepper in adobo flavor and a creamy sauce that somehow keeps things bright.

The heat is sneaky not a slap in the face and it makes you want to taste it again and again. People at my last barbecue kept asking what that smoky tang was, I just smiled and said it’s my secret.

It’s bold, messy and kinda addictive. Perfect for Sweet Potato Mexican Recipes.

Ingredients

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Sweet potatoes: Rich in fiber and vitamin A, earthy sweet flavor, keeps you full longer.
Chipotle peppers in adobo: Smoky spicy heat, adds depth and some vitamin C, low calories.
Mayonnaise or plain Greek yogurt: Creamy binder, mayo adds fat while yogurt adds protein and tang.
Lime juice: Bright sour punch, high in vitamin C, lifts the whole salad.
Cilantro: Fresh herb note, adds bright leafy flavor and small vitamin boost.
Red onion: Sharp crunch and bite, gives savory contrast and a bit of fiber.
Olive oil: Adds silky mouthfeel and healthy fats, helps roast sweet potatoes evenly.

Ingredient Quantities

2 pounds sweet potatoes, peeled and cut into 1-inch cubes

2 tbsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 cup mayonnaise or plain Greek yogurt

1 to 2 canned chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce

2 tbsp fresh lime juice (about 1 lime)

1 small garlic clove, minced

1/4 cup chopped fresh cilantro

1/3 cup finely diced red onion

2 scallions, thinly sliced

How to Make this

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1. Preheat oven to 425°F and line a baking sheet with foil or parchment. Toss the 1-inch sweet potato cubes with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin and 1/2 tsp smoked paprika until every piece is coated; spread in a single layer so they roast instead of steam.

2. Roast the potatoes for 25 to 30 minutes, flipping once about halfway through, until tender and edges are caramelized. Dont crowd the pan or use a rimmed sheet for best browning.

3. While the potatoes roast, make the chipotle sauce: in a medium bowl whisk 1/4 cup mayonnaise or plain Greek yogurt with 1 to 2 minced canned chipotle peppers in adobo (start with 1 if you’re unsure), 1 tbsp adobo sauce, 2 tbsp fresh lime juice and the minced garlic clove. Add a tiny pinch of salt and pepper, taste, then add more chipotle or adobo for heat.

4. Let the sauce sit a few minutes so the flavors mellow. If it seems too thick once mixed with potatoes, thin with a teaspoon of water or another squeeze of lime.

5. When potatoes are done, let them cool 5 to 10 minutes so they’re warm not piping hot; pouring hot potatoes over mayo can make the dressing break down.

6. In a large bowl combine the warm sweet potatoes with the chipotle sauce, 1/4 cup chopped fresh cilantro (reserve a little for garnish), 1/3 cup finely diced red onion and 2 thinly sliced scallions. Gently toss to coat all pieces without mashing.

7. Taste and adjust seasoning with extra salt, pepper or more lime juice. If you want the flavors to meld better, chill the salad for 20 to 30 minutes before serving, but it’s also great served warm.

8. Transfer to a serving dish, sprinkle the reserved cilantro and a few extra scallion slices on top, and serve with lime wedges for squeezing.

Equipment Needed

1. Oven, set to 425°F
2. Rimmed baking sheet plus foil or parchment paper
3. Large mixing bowl and a medium bowl for the sauce
4. Measuring spoons and a 1/4 cup measure (and a tablespoon)
5. Chef’s knife and a cutting board
6. Tongs or a sturdy spatula for flipping the potatoes
7. Whisk or fork for the sauce, and a wooden spoon or silicone spatula to toss
8. Citrus juicer or reamer (or just a fork) and a small bowl for squeezing limes

FAQ

Can I make this salad ahead of time? Yes. Roast the sweet potatoes and keep the dressing separate if you want them extra crisp. Toss everything together up to 24 hours ahead, or keep mixed in the fridge for 3 to 4 days. It actually tastes better after the flavors sit for a bit.

How do I dial the heat up or down? Use 1 to 2 chipotle peppers and the adobo sauce to control heat. For milder, start with 1 pepper and 1 tsp adobo sauce or remove the seeds. For hotter, add the second pepper or a bit more adobo. Smoked paprika adds smoky flavor with no burn.

Can I make this vegan or egg free? Yes. Swap the mayo for vegan mayo or use plain dairy free yogurt. You can also blend silken tofu with lime and a pinch of salt for a creamy, neutral dressing.

What's the best way to roast the sweet potatoes so they don't get mushy? Cut into even 1 inch cubes, toss with oil and spices, and spread in a single layer so they aren't crowded. Roast in a hot oven about 425 F until edges are browned, flip once. That gives a crisp outside and tender inside.

Can I swap other vegetables or potatoes? Sure. Regular potatoes, butternut squash, or even roasted carrots work fine. Keep in mind regular potatoes need slightly different roasting time and a firmer texture.

How should I store and reheat leftovers? Store in an airtight container in the fridge for 3 to 4 days. Serve cold or bring to room temp. If you want it warm, gently reheat in the oven at 350 F for 10 to 15 minutes or microwave in short bursts so the mayo or yogurt doesn't separate.

Chipotle Sweet Potato Salad Recipe Substitutions and Variations

Sweet potatoes: swap with 2 pounds cubed butternut squash or Yukon Gold potatoes. Butternut keeps the sweet, silky vibe; Yukon Golds are less sweet and more creamy, roast a little less if cubes are small.
Mayonnaise or Greek yogurt: use an equal amount mashed avocado or sour cream. Avocado gives creaminess and a fresher taste, sour cream keeps the tang, both thin with a splash of lime if needed.
Canned chipotle peppers in adobo: replace 1 to 2 peppers + 1 tbsp sauce with 1/2 to 1 tsp chipotle chile powder plus 1 tsp tomato paste or 1/2 tsp smoked paprika plus a pinch of cayenne. Start smaller, add more to taste, it’s easy to overdo the heat.
Fresh cilantro: swap with chopped flat-leaf parsley or a mix of parsley and thinly sliced basil for brightness. Add an extra squeeze of lime to mimic cilantro’s zip.

Pro Tips

1) For extra crispness, dry the cubed sweet potatoes real good, then toss them with a teaspoon of cornstarch or arrowroot before the oil. Also try popping your baking sheet in the oven to get it screaming hot, then spread the potatoes in a single layer so they sear instead of steam.

2) Don’t dump piping hot potatoes into the mayo or yogurt, it’ll make the sauce split. Instead, take a couple tablespoons of the sauce and whisk in a warm potato piece first to temper it, then mix everything gently. Start with one chipotle, taste, and only add more if you actually want the heat to climb.

3) Little flavor boosters make a big difference: quickly toast the ground cumin in a dry pan to wake up the aroma, and if the mix tastes a bit flat or too smoky add a pinch of sugar or a tiny drizzle of honey to balance. Fresh lime and cilantro should be added at the end so they keep their brightness, dont cook them in.

4) Make ahead and reheating hacks: if you need to prep earlier keep the sauce separate and refrigerate, store roasted potatoes in a shallow airtight container so they cool quickly. To re-crisp leftovers, toss them in a hot oven or air fryer for a few minutes instead of microwaving, and add sliced scallions and cilantro right before serving so they stay fresh.

Chipotle Sweet Potato Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I swapped plain potatoes for cubed sweet potatoes and tossed them in a chipotle sauce to create a healthy, vegetarian, gluten-free salad that's now a standout among my supper ideas with sweet potatoes.

Servings

servings

Calories

246

kcal

Equipment: 1. Oven, set to 425°F
2. Rimmed baking sheet plus foil or parchment paper
3. Large mixing bowl and a medium bowl for the sauce
4. Measuring spoons and a 1/4 cup measure (and a tablespoon)
5. Chef’s knife and a cutting board
6. Tongs or a sturdy spatula for flipping the potatoes
7. Whisk or fork for the sauce, and a wooden spoon or silicone spatula to toss
8. Citrus juicer or reamer (or just a fork) and a small bowl for squeezing limes

Ingredients

2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 cup mayonnaise or plain Greek yogurt
1 to 2 canned chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
2 tbsp fresh lime juice (about 1 lime)
1 small garlic clove, minced
1/4 cup chopped fresh cilantro
1/3 cup finely diced red onion
2 scallions, thinly sliced

Directions

Preheat oven to 425°F and line a baking sheet with foil or parchment. Toss the 1-inch sweet potato cubes with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp ground cumin and 1/2 tsp smoked paprika until every piece is coated; spread in a single layer so they roast instead of steam.
Roast the potatoes for 25 to 30 minutes, flipping once about halfway through, until tender and edges are caramelized. Dont crowd the pan or use a rimmed sheet for best browning.
While the potatoes roast, make the chipotle sauce: in a medium bowl whisk 1/4 cup mayonnaise or plain Greek yogurt with 1 to 2 minced canned chipotle peppers in adobo (start with 1 if you’re unsure), 1 tbsp adobo sauce, 2 tbsp fresh lime juice and the minced garlic clove. Add a tiny pinch of salt and pepper, taste, then add more chipotle or adobo for heat.
Let the sauce sit a few minutes so the flavors mellow. If it seems too thick once mixed with potatoes, thin with a teaspoon of water or another squeeze of lime.
When potatoes are done, let them cool 5 to 10 minutes so they’re warm not piping hot; pouring hot potatoes over mayo can make the dressing break down.
In a large bowl combine the warm sweet potatoes with the chipotle sauce, 1/4 cup chopped fresh cilantro (reserve a little for garnish), 1/3 cup finely diced red onion and 2 thinly sliced scallions. Gently toss to coat all pieces without mashing.
Taste and adjust seasoning with extra salt, pepper or more lime juice. If you want the flavors to meld better, chill the salad for 20 to 30 minutes before serving, but it’s also great served warm.
Transfer to a serving dish, sprinkle the reserved cilantro and a few extra scallion slices on top, and serve with lime wedges for squeezing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.