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    Sweet Potato Salad with Caramelized Onions, Watercress, and Guajillo Chile Dressing

    clock-icon40 minutes
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    Pixicook editorial team

    A vibrant sweet potato salad featuring the mild heat of guajillo chiles, sweet caramelized onions, and peppery watercress with a rich guajillo chile dressing.

    Ingredients for Sweet Potato Salad with Caramelized Onions, Watercress, and Guajillo Chile Dressing

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Preferred Oil, for toasting and cooking

    0.25 fluid ounces

    Substitute chevron-down

    Dried Guajillo Chiles, toasted

    each

    Substitute chevron-down

    Garlic Clove, quartered

    each

    Substitute chevron-down

    Sherry Vinegar

    0.25 fluid ounces

    Substitute chevron-down

    Salt

    to taste

    Large Red Onion, cut into 1/2-inch cubes

    each

    Substitute chevron-down

    Sweet Potatoes, peeled and cubed

    0 lb

    Substitute chevron-down

    Watercress, arranged into nests

    0 bunches

    Substitute chevron-down

    How to Make Sweet Potato Salad with Caramelized Onions, Watercress, and Guajillo Chile Dressing

    1. Toasting Chiles and Garlic

    Warm 3/4 cup of preferred oil in a 12-inch skillet over medium heat. Add two dried guajillo chiles and two quartered garlic cloves to the warm oil, toasting them for about 30 seconds until they release a toasty aroma. Once toasted, transfer the chiles to a blender. Let the oil and garlic in the skillet cool for 5 to 10 minutes, then blend them into the chile mixture later.

    2. Making the Dressing

    Add 1/4 cup of sherry vinegar and a pinch of salt to the toasted chiles in the blender, blending for about 30 seconds until smooth. After the oil and garlic have cooled, add them to the blender and blend into the chile mixture to create a flavorful dressing.

    3. Caramelize Onions and Cook Sweet Potatoes

    In the same skillet, caramelize one large red onion, cut into 1/2-inch cubes, over medium heat for 9 to 10 minutes, stirring occasionally. Peel and cube three medium sweet potatoes. Add the sweet potatoes to the skillet with the caramelized onions. Pour in 1/2 cup of the guajillo chile dressing and a pinch of salt. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender and infused with the dressing.

    4. Assembling the Salad

    Once the sweet potato mixture has cooled, arrange two large bunches of watercress into nests on serving plates. Spoon the cooled sweet potato mixture over the watercress and drizzle with the remaining dressing to taste.


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