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A white bowl filled with creamy sweet potato salad topped with sliced jalapenos and crispy bacon.

Zesty Chipotle Sweet Potato Salad

A vibrant and flavorful salad featuring smoky, roasted sweet potatoes, a zesty chipotle-lime dressing, black beans, corn, and fresh herbs. Perfect as a satisfying side dish or light meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mexican, Southwestern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 2 large sweet potatoes peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper optional, for extra heat
  • to taste Salt
  • to taste Black pepper
For the Chipotle-Lime Dressing
  • 2 tbsp olive oil
  • 1-2 tbsp adobo sauce from canned chipotles, adjust to desired heat
  • 1 tbsp fresh lime juice
  • 1 tsp maple syrup or agave nectar
  • 1 clove garlic minced
  • 1/2 tsp chili powder
  • 1/4 tsp dried oregano
  • to taste Salt
  • to taste Black pepper
For the Salad
  • 1 15-oz can black beans rinsed and drained
  • 1 cup frozen corn thawed, or fresh corn kernels
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 1/2 Avocado diced, optional garnish
  • 2 tbsp Pepitas roasted pumpkin seeds, optional garnish

Equipment

  • Large Baking Sheet
  • Large mixing bowl
  • Small Bowl
  • Whisk

Method
 

Roast the Sweet Potatoes
  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper. Spread them in a single layer.
  2. Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized. Let cool slightly.
Prepare the Dressing
  1. In a small bowl or jar, whisk together the 2 tbsp olive oil, adobo sauce, lime juice, maple syrup, minced garlic, chili powder, oregano, salt, and black pepper until well combined. Taste and adjust seasoning as needed.
Assemble and Serve
  1. In a large mixing bowl, combine the slightly cooled roasted sweet potatoes, rinsed black beans, thawed corn, finely diced red onion, and chopped cilantro.
  2. Pour the chipotle-lime dressing over the salad ingredients. Gently toss to ensure everything is evenly coated. Serve immediately or chill for flavors to meld. Garnish with diced avocado and pepitas, if desired.

Notes

This salad can be made ahead of time. Store the dressing separately and add just before serving to prevent the salad from becoming soggy. For a heartier meal, add grilled chicken, shrimp, or crumbled feta cheese. Adjust the amount of adobo sauce based on your spice preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.