Creamy Chipotle Sweet Potato Salad

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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2 large sweet potatoes, cubed (skin on)
1 carton cherry tomatoes (halved)
1 avocado, cubed
1/4 cup coconut bacon (see below)
1/4 small red onion, sliced thin
1/2 cup vegan mayonnaise (we used grapeseed based)
1 tbsp lime juice
1 tbsp honey
1/2 tsp chipotle powder (or more if desired)*
Salt and pepper to taste

Coconut Bacon:

1/4 cup unsweetened coconut chips
1 tbsp soy sauce
Few dashes of liquid smoke

Roast sweet potatoes with coconut oil and salt, on a parchment lined baking sheet on 350F for 30 minutes or until tender, Combine soy sauce and liquid smoke, and marinade coconut chips for a few minutes. For last 7 minutes add coconut chips to sweet potatoes (it’s best to move some potatoes aside and create a space for bacon to cook evenly). Then combine vegan mayonnaise, lime juice, chipotle, honey, salt/pepper together to make a dressing. Then when sweet potatoes are done toss in a large bowl with onion, tomatoes, avocado, coconut bacon and dressing, toss to combine.

Makes 4 servings.


*Make your own chipotle powder by grinding dried chipotles in a coffee or spice grinder till a fine powder.