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  • Total Time

    Prep: 20 min. Bake: 25 min. + cooling


  • Makes

    9 servings

  • Ingredients

  • 3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped seeded fresh poblano pepper
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup mayonnaise
  • 2 tablespoons lime juice
  • 1/2 to 1 teaspoon ground chipotle pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh cilantro
  • Directions

  • Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl.
  • Add onion, celery, poblano and jalapeno. Combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.
  • Editor’s Note
    Nutrition Facts

    3/4 cup: 322 calories, 18g fat (3g saturated fat), 2mg cholesterol, 278mg sodium, 38g carbohydrate (16g sugars, 5g fiber), 3g protein.
    Source: Read Full Article