Warm Sweet Potato Salad with Chipotle-Peanut Dressing

By Jaymers

Ingredients

• 2 lb sweet potatoes, well scrubbed
• 1 tbsp Canola Oil
• 1 ⁄2 tsp each salt and pepper
• 1 ⁄3 cup Peanut Butter
• 2 tbsp lime juice
• 1 tbsp light mayonnaise
• 1 tsp chipotle-flavoured hot sauce
• 1 tsp granulated sugar
• 1 tsp minced gingerroot
• 1 ⁄2 tsp minced garlic
• 1 small sweet red pepper, quartered and sliced
• 1 ⁄2 cup each bean sprouts and sliced green onions
• 2 tbsp finely chopped Peanuts

Preparation

Step 1

1. Preheat the oven to 400°F (200°C). Cut the sweet potatoes into 1 1⁄2-inch (4 cm) chunks; toss with the oil, salt and pepper. Transfer to a foil-lined baking sheet that has been sprayed with Cooking Spray. Roast, turning occasionally, for 40 minutes. Let cool for 5 minutes on the pan.

2. Meanwhile, whisk the peanut butter with the lime juice, mayonnaise, hot sauce, granulated sugar, ginger and garlic in a large bowl. Toss the warm potatoes with the dressing, red pepper, bean sprouts and green onions. Garnish with chopped peanuts. Serve immediately.

Tip: Can be prepared up to 24 hours in advance, refrigerated and served cold.