Update your usual potato salad to use sweet potatoes instead. Serve at summer barbecues as well as winter potlucks.
25m
PREP TIME
10m
COOK TIME
249
CALORIES
14
INGREDIENTS
Servings: 8 (3/4 cup)
Ingredients
- 2 pounds sweet potatoes, peeled and cubed
- 1/2 cup vegetable oil
- Grated peel of 1 lime
- 2 tablespoons lime juice
- 2 tablespoons cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Paprika
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1 cup thinly sliced celery
- 1/2 cup chopped cooked bacon
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
INSTRUCTIONS
- 1 Bring sweet potatoes to boil in lightly salted water in large saucepan. Cook 8 to 10 minutes or until potatoes are fork-tender. (Do not overcook.) Drain well. Cool slightly
- 2 Mix oil, lime peel and juice, vinegar, sugar, garlic powder, chipotle chile pepper, paprika and sea salt in large bowl until well blended. Add sweet potatoes; toss to coat well. Gently stir in celery, bacon, cilantro and onion
- 3 Serve immediately or refrigerate until ready to serve
