Sweet potato is making her mark as a real style icon. The industry just loves her—she is tough, vivid, and is known for revealing a charming soft side after getting some heat. She certainly has personality and she dresses accordingly. At a quick lunch she wears feta or goat—smart and understated. Her new smoky paprika and butter ensemble is like a spicy stimulus package in itself. But no one can deny that when she puts on the butter, brown sugar, and chopped walnuts, she is so undeniably American, and we love that! The best part, she has changed how people think about potatoes. She brings on a new era of vitamin A, beta carotene, and B6 and does so inexpensively. Sweet Potato’s stylist just revealed her new look; she used Mexican influences to capture her hot spirit. The outfit pictured is called: Chipotle Lime Sweet Potato Salad.
2 large sweet potatoes
1 roasted red pepper – medium dice
1 ear of cooked corn or equivalent
½ red onion – small dice
1 ½ cup black beans
fresh cilantro leaves – rough chop
s and p
1 part lime juice
3 parts olive oil
½ chipotle chili in Adobo sauce
1 tsp Adobo sauce
Peel the sweet potatoes and cut them to a large dice. Prepare a large pot of water; boil the potatoes until they are just soft; approximately 20 minutes. Meanwhile, roast the red pepper. To roast: place the pepper directly on the stovetop’s open flame. The skin should be black and charred; continue to check and rotate the pepper. Set aside to let cool. In a medium size bowl, add corn, red onion, black beans and cilantro leaves. Peel the red pepper (the skin should slide off easily), chop and add to the mixture. Add the sweet potatoes. Season with salt and pepper; add the vinaigrette, toss and serve.
Mix one part lime juice to three parts olive oil in an old jam jar. Add ½ of a chopped chipotle chili and 1 teaspoon of the Adobo sauce (more if you like spice). Add sugar to taste. Shake to emulsify the ingredients together. Taste and adjust if necessary.