Chili Roasted Sweet Potato Salad

Courtesy of Chef Kevin Harris of Food for Love, Inc.


  • ½ tsp ground chipotle powder
  • 3 Tbsp paprika
  • 1 Tbsp sea salt
  • 2 lbs sweet potatoes, peeled and cut into large 2-inch dice
  • ¼ C plus 2 1/3 Tbsp extra virgin olive oil
  • 1 red pepper
  • 1 bunch green onions, cut 2-inch long
  • ¼ C clover honey
  • ¼ C cider vinegar
  • 2 Tbsp lemon juice
  • to taste sea salt
  • to taste black pepper


1. Pre-heat oven to 450˚.
2. Mix the chipotle powder, paprika, and salt and set aside.
3. Toss the sweet potatoes in the olive oil. Spread potatoes evenly on a sheet pan, and sprinkle with the spice mixture. Roast 15-20 minutes until the sweet potatoes are lightly browned and firm, but fork tender. Cool to room temperature and set aside.
4. Heat skillet to the smoking point with one teaspoon of olive oil. Sear peppers and onions on one side to brown. Remove and set aside.
5. Combine honey, vinegar, lemon juice, 2 tablespoons olive oil, salt, and black pepper. Toss with the sweet potatoes, peppers, and onions.

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