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Cool, creamy, crunchy—and so delicious! This Chilled Spicy Sweet Potato Salad blends the natural sweetness of boiled sweet potatoes with crisp celery, red onion, red bell pepper, and sweet pickles, all pairing perfectly with a creamy mayo–mustard dressing, and spiced up with a dash or three of cayenne for that signature “sweet heat.”
Each bite is a refreshing mix of texture and bold flavor, rich in fiber, antioxidants, and protein—making it a perfect companion for grilled chicken, fish, or beef. Best of all? No oven required and it comes together in minutes. Light, fresh, and full of goodness—this is feel-good comfort food at its finest.
Tip: Substitute cayenne pepper with a diced Jalapeno for more heat and crunch.
Reviews:
COOK TIME 25 minutes
Course salad, Side
Cuisine American
Serving 8 people
Ingredients:
| 1. | 5 cups peeled, cubed sweet potatoes (about 2 1/2 large sweet potatoes) |
| 2. | ½ cup chopped celery |
| 3. | ¼ to ½ cup chopped red onion (depends on how much you like red onion) |
| 4. | ½ chopped red pepper |
| 5. | 3 tablespoons finely diced bread and butter pickles |
| 6. | ⅔ cup reduced fat, soy free, or regular Vegenaise |
| 7. | 1 tsp prepared yellow mustard |
| 8. | ½-1 tsp cayenne pepper (or substitute diced jalapeno) |
| 9. | salt and pepper to taste |
Directions:
Prep Potatoes.
Peel potatoes then cut into cube sizes of 1/2 to 1 inch thickness. Place in a bowl.
Boil Sweet Potatoes.
Place the peeled, cubed sweet potatoes in a medium pot and cover with cool water; bring to a boil and cook for 5-8 minutes, or just until fork tender.
Drain Sweet Potatoes and Chill.
Drain in a colander and rinse with cold water until they have cooled enough to handle.
At this point, after draining them well, I put potatoes in a large stainless steel bowl, cover with foil, and refrigerate until chilled.
Prep the Veggies.
Chop celery, red onion, and red pepper.
Dice Bread & Butter pickles.
Add to airtight storage container and place in fridge.
Prepare the Dressing.
Prepare the dressing in a small bowl. Combine Vegenaise, mustard and cayenne, and mix together well.
Combine the Ingredients.
Once potatoes are chilled, remove from fridge and gently fold the ingredients into the bowl of potatoes: celery, onion, pepper, pickles and dressing.
Add salt and pepper to taste, or more heat!
Serving and Storing.
If serving immediately, transfer sweet potato salad to serving dish or store in airtight container in fridge until ready to serve.
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