Chipotle Sweet Potato Avocado Salad

 

 So I heard about this contest the other day when browsing through my google reader blog feed-

 http://thetolerantvegan.com/2012/03/maple-sweet-potato-pecan-burgers-for-the-no-more-mallows-blogger-recipe-contest/

And the deadline is tonight at midnight. So what did I do? Whipped up 3 recipes to enter the contest! 

First up:

Chipotle Sweet Potato Avocado Salad

2 large sweet potatoes

1 avocado

1/2 cup scallions, chopped

1/2 cup cilantro, chopped

1/3 cup vegan mayo

2 T vegan sour cream

1 tsp lime juice

1 tsp apple cider vinegar

 

1/4 tsp chipotle powder

1/4 tsp smoked black pepper

1/4 tsp garlic salt 

Bake sweet potatoes in 375 degree oven for about 30 minutes until still firm with a slight give. You don't want them too soft or your salad will be mushy. 

I actually baked mine the night before and left them to chill overnight in the refrigerator.  Peel cooled sweet potatoes and cut into bite sized chunks and put in medium bowl. Add scallions and most of the cilantro. 

In a small bowl whisk mayo, sour cream, lime juice and apple cider vinegar. Add spices and whisk. 

Pour dressing mixture over potatoes and toss gently to coat. Garnish with a few of the leftover cilantro leaves. Chill for an hour before serving.