5 Stokes Purple® Sweet Potatoes, washed
Chipotle Vinaigrette (recipe below)
1 bunch fresh chives, finely chopped
Wrap each potato in aluminum foil. Bake in a 350-degree oven for 2 hours. Allow cooked potatoes to cool, but do not unwrap them. Refrigerate potatoes overnight.
After the wrapped sweet potatoes have been refrigerated overnight, unwrap and chop into 1-inch cubes. Toss in Chipotle Vinaigrette dressing and garnish with chopped chives.
½ cup apple cider vinegar
2 tablespoons Dijon mustard
1 ½ teaspoon juice from a 7 oz can of chipotle chiles in adobo sauce
1 chipotle chile (from can), finely chopped
¾ 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 emulsified. Turn off the blender and add the chopped chipotle chile, shallots and salt to taste.
Analyzed to serve 10, with 2 potatoes=1 lb. 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%.