Safety-scanned gluten-free recipe

Smoky Chipotle Sweet Potato Salad

Name: Smoky Chipotle Sweet Potato Salad
Yield: 10
Ingredients: 3 lbs sweet potatoes; 1/4 c. olive oil; 1 pureed chipotle pepper in adobo sauce (see notes below); 1 tsp. balsamic vinegar; salt and pepper to taste; 1/3 c. dried cranberries; 1/2 c. chopped pecans; 2 tbsp. or less chopped chives (optional- could sub for red onions as well); Other optional mix-ins: chopped cilantro, black beans, roasted corn, chopped bacon ( amounts added according to your preference)

Smoky Chipotle Sweet Potato Salad requires approximately 45 minutes from start to finish. This side dish has 217 calories, 3g of protein, and 9g of fat per serving. This recipe serves 10. For 78 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista requires sweet potatoes, salt and pepper, other optional mix-ins: cilantro, and balsamic vinegar. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. 1 person found this recipe to be delicious and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Beef & Potato Salad with Smoky Chipotle, Smoky Grilled Sweet Potato Salad, and Smoky sweet potato & bean cakes with citrus salad are very similar to this recipe.

Prep: Not provided
Cook: Not provided
Serves: 10

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

3 lbs sweet potatoes
1/4 c. olive oil
1 pureed chipotle pepper in adobo sauce (see notes below)
1 tsp. balsamic vinegar
salt and pepper to taste
1/3 c. dried cranberries
1/2 c. chopped pecans
2 tbsp. or less chopped chives (optional- could sub for red onions as well)
Other optional mix-ins: chopped cilantro, black beans, roasted corn, chopped bacon ( amounts added according to your preference)

Directions

Preheat the oven to 400 F. Meanwhile, peel and chop the sweet potatoes into 1" cubes.
Toss the potatoes in 2 tbsp of olive oil and spread on two baking sheets. I lined my sheets with tin foil first for an easier clean up.
Roast for 20-30 min. Toss halfway and check on them. You want them soft and just a little roasted on the sides (if you prefer them that way).
While they are roasting, prepare the dressing.
Whisk 2 tbsp of olive oil, pureed pepper and balsamic vinegar.
Add salt and pepper to taste.
Once sweet potatoes are done roasting and cooled, combine them in a large bowl with the cranberries, chopped pecans, chives and any other mix-ins you may have added. Carefully pour in the dressing a little at a time and combine the salad until it contains the right amount of dressing you'd like. I usually use all of it.
Cover and refrigerate.

Nutrition

Calories	217.16 kcal
Fat	9.44 g
Carbohydrates	32.01 g
Protein	2.67 g

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Source: Spoonacular