Sweet Potato, Mango and Red Pepper Salad with Chipotle Vinaigrette

Ingredients

  • 3 1/2 pounds sweet potatoes
  • 1 1/2 ripe mangoes, peeled and diced
  • 1 1/2 red bell pepper, seeded and cut into julienne
  • 1/2 red onion, peeled and thinly sliced
  • 4 scallions, thinly sliced on a bias
  • sea salt
  • freshly ground black pepper

Sweet Potato, Mango and Red Pepper Salad with Chipotle Vinaigrette

Serves 10-12

Directions

Heat the oven to 350 degrees. Place the sweet potatoes on a baking dish and bake for about 1 hour, or until just tender. Remove from the oven and let cool completely. Remove the skins from the potatoes and cut into medium dice. Reserve.

Combine the sweet potatoes, mangoes, red pepper, onion and scallions in a bowl. Toss with enough vinaigrette to moisten the salad. Season with salt and pepper to taste.