5 Stokes Purple® Sweet Potatoes, washed
Chipotle Vinaigrette (recipe below)
1 bunch fresh chives, finely chopped
Wrap each potato in plastic film wrap and then in foil. Bake in a 350-degree oven for 2 hours. Allow cooked potatoes to cool, but do not unwrap them. Once cooled, remove the foil, but leave the film wrap on and place potatoes in the refrigerator 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. Serves 10.
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.