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19Jul, 20
Clean Food Love
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Chipotle Roasted Sweet Potato Salad

Our so-very-slightly spicy + nice n’ creamy + and ULTRA FLAVORFUL tangy spin on the ole’ potato salad!

This is one of those recipes that you can add more or less of any of the ingredients (to fit your own taste preferences) and it will still turn out FABULOUSLY!

Great for backyard parties, because you can make it a few hours ahead of time, then pull it out of the fridge, and serve.

Sweet potatoes, yams, quinoa, brown rice, and squash are all COMPLEX carbohydrates, that our bodies use VERY well for sustainable energy.

If your current goal is weight loss and/or overall health, I strongly suggest that you mostly eat COMPLEX carbohydrates (yams, sweet potatoes, squash, brown rice, quinoa, oatmeal, etc)

We use complex carbohydrates more efficiently.

Simple carbohydrates just do not fuel us the same way complex carbs do.

Complex carbs contain more nutrients than simple carbs. They’re higher in fiber and digest more slowly. This also makes them more filling, which means they’re excellent for weight loss, and weight control.

Complex carbohydrates are THE key to long-term health. They make it much easier to maintain a healthy weight and can even help guard against type 2 diabetes.

➡️ Rachel’s Tips:

Chipotles in adobo sauce is a great way to get that deep, smoky, spicy cooked-all-day flavor into a quick weeknight dish.

Look for simple ingredients if you’re buying a jar at the store (OR make your own! Lots of recipes online if you Google them)

Chipotle chilies are dried, smoked jalapenos. Adobo is a tangy, slightly sweet red sauce.

So the ingredients may include peppers, spices, herbs, garlic, vinegar etc.

I like to freeze the extra peppers in adobo & sauce, in an ice cube tray for future use.

Use avocado oil for roasting your potatoes, and NOT a lot!

Avocado oil is far superior for roasting vegetables in my opinion.

A teeny tiny bit of oil goes a LONGGG way.


  • 3 lbs sweet potatoes or yams, peeled
  • 1 Tbsp avocado oil, or olive oil
  • 1 medium red onion, chopped
  • 2-3 celery ribs, chopped
    1/2 cup crumbled blue cheese

Creamy Chipotle dressing:

  • 1 cup plain Greek yogurt
  • 2 Tbsps fresh lime juice
  • 1 chipotle pepper in adobo sauce
  • 1/2 tsp ground coriander
  • 1/2 tsp sea salt, or to taste


Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.

Place your sweet potatoes on a cutting board and using a sharp knife trim 1 to 2 inches off each end. Chop your potatoes into1/2-inch pieces.

Add chopped sweet potatoes to the prepared baking sheet and season with sea salt, pepper, and a drizzle of oil.

Using your clean hands, toss well to evenly coat, then arrange potatoes in a single layer on your sheet pan.

Place the tray into your preheated oven and roast for 25-30 minutes, or until tender.

Once done, remove from the oven and let them cool at room temperature.

Meanwhile, place all of the chipotle dressing ingredients into a food processor or high-speed blender, then pulse until smooth.

Transfer the roasted sweet potatoes, celery and onion into a large serving bowl.

Pour your dressing over your potato mixture and gently fold until fully coated into the super delicious dressing!

Top with crumbled blue cheese.

Refrigerate for 30 minutes up to 2 hours before serving.



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