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Sweetpotato Chipotle Salad

Recipe developed for the North Carolina SweetPotato Commission by What Molly Made
Calories: 430
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  • 5 Medium North Carolina sweetpotatoes, cut into 1" cubes
  • 1 tsp Chipotle powder
  • 2 tsp Chili powder
  • 1 tbsp Smoked paprika
  • 1 tsp Ground cumin
  • 1 tsp Garlic powder
  • 1 tsp Oregano
  • 1/2 tsp Ground coriander powder
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 3 tbsp Olive oil, divided
  • 2 cups Chopped kale


  • 6 tbsp Red wine vinegar
  • 2 tsp Dijon mustard
  • 1 Clove garlic, minced
  • 2 tbsp Fresh chopped parsley
  • 2 tbsp Fresh chopped cilantro
  • 2 tbsp Raw honey or agave
  • 1/2 cup Light olive oil
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper


  • Preheat the oven to 375F. Line a baking sheet with a silicone mat or parchment paper.
  • In a large bowl, toss the sweetpotato chunks with 2 tablespoons olive oil and the chipotle powder, chili powder, paprika, cumin, garlic powder, oregano, coriander, salt and pepper. Spread on the prepared baking sheet and bake for 25-30 minutes, stirring halfway through.
  • Remove from the oven and allow to cool to room temperature. While it’s cooling, place the kale in a large bowl and add 1 tablespoon of light olive oil. Use your fingers to massage the kale until softened. Add the sweetpotatoes to the kale and set aside to make the dressing.
  • Add all of the dressing ingredients to a jar with a lid and shake well.
  • Toss the dressing with the cooled sweetpotatoes and kale. Refrigerate for 1 hour before serving.
Serves: 5