Chipotle Sweet Potato Salad

Total Time

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


9 servings

Updated: Jun. 17, 2023
I love the velvety taste and texture of sweet potatoes. A friend served sweet potatoes cooked with peppers, and they tasted so delicious together. I took those flavors and developed them into this creamy, smoky potato salad. —Carolyn Eskew, Dayton, Ohio
Chipotle Sweet Potato Salad Recipe photo by Taste of Home


  • 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


  1. 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.
  2. Add onion, celery, poblano and jalapeno. In a small bowl, 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.

Test Kitchen tip
  • If you're going to chill this salad for more than a couple of hours before serving, stir in just half of the dressing mixture. Add the rest right before serving for a nice creamy texture.
  • Peppers (Hot)
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

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