Chipotle Sweet Potato Noodle Salad. Spicy chipotle, fresh citrus, peppery arugula and crunchy toasted pepitas all tossed with charred sweet corn, sweet potato noodles and cilantro. So much YUM.
I’m reposting this classic recipe because… I’m still learning this new wordpress update. I tried updating the photo and somehow corrupted the recipe link, so here it is (again)!
Last week was a spiralized recipe and I promise to bring some new and “different” recipes soon. I even found a mammoth sized Arkansas-grown sweet potato at our local natural foods store. It was seriously bigger than my spiralizer and made more than enough for this entire recipe.
For the chipotle in adobo, my favorite brand is San Marcos but I will give warning that this is the spiciest of the brands I’ve tried. Why San Marcos? It doesn’t have some of the nasty preservatives I’ve seen in other brands. It does have sugar, which I don’t love, but you’ll only use about 2 peppers for this recipe and the sugar added isn’t much at all. I did buy some dried chipotle peppers to test the next time I make this recipe, I’ll let you know how it goes.
I also scored some organic frozen fire roasted corn at Whole Foods, it made up for it being the dead of winter and the chances of find fresh corn slim to none. Definitely opt for frozen over canned corn. And I can’t quite explain why but the roasted corn is one of my favorite additions to this dish so I hate leaving it out but, as always, it’s totally your preference. Get creative!