Categories: Sides

Ingredients

• 3 lbs. sweet potatoes, peeled and cut into 3/4-inch pieces
• 1/4 cup finely chopped sweet onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped seeded fresh poblano pepper
• 1 jalapeno, seeded and finely chopped
• 1 cup mayo
• 2 tbsp. lime juice
• 1/2 to 1 tsp ground chipotle pepper
• 1/2 tsp salt
• 1/4 tsp pepper
• Minced fresh cilantro

Directions

1. Preheat oven to 425. Place the sweet potatoes in a parchment-lined 15×10×1-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. Combine mayo, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.

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