Ingredients
3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)1/4 cup finely chopped sweet onion1/4 cup finely chopped celery1/4 cup finely chopped seeded fresh poblano pepper1 jalapeno pepper, seeded and finely chopped1 cup mayonnaise2 tablespoons lime juice1/2 to 1 teaspoon ground chipotle pepper1/2 teaspoon salt1/4 teaspoon pepperMinced fresh cilantro
Preparation
Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl.
Add onion, celery, poblano and jalapeno. In a small bowl, combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.
