Stokes Purple® Sweet Potato Salad with Chipotle Vinaigrette
Turn oven on to 350 degrees. Wrap each potato in aluminum foil and place in oven. Bake for 2 hours. Keeping the foil wrap on, let cool completely then refrigerate until chilled through, at least 8 hours or overnight.
Unwrap and peel chilled sweet potatoes and chop into 1-inch cubes, and add to a serving bowl. Drizzle Chipotle Vinaigrette dressing onto the potatoes to taste and toss. Garnish with chopped chives and reserve extra dressing to serve on the side.
1/2 cup apple cider vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons juice from a 7-ounce can of chipotle chiles in adobo sauce
1 chipotle chile (from can), finely chopped
3/4 cup extra virgin olive oil
1 Shallot, chopped
Salt to taste
In the container of a food processor or blender, add the apple cider vinegar, Dijon, and chipotle juice. Blend until mixed, about 30 seconds. On low speed, slowly drizzle in the olive oil until the mixture is well blended. Turn off the blender and add the chopped chipotle chile, shallots, and salt to taste.
For a smoother dressing, blend all of the vinaigrette ingredients together and season with salt to taste.
Source: Frieda’s Inc.
Analyzed to serve 10, with 2 potatoes weighing 1 pound. Calories 280, Total Fat 16g, Saturated Fat 2.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 100 mg, Total Carbohydrate 30g, Dietary Fiber 4g, Sugars 4g, Protein 2g, Vitamin C 25%