Dinner Tonight: Sweet Potato Salad with Caramelized Onions and Guajillo Chile Dressing
Dinner Tonight: Sweet Potato Salad with Caramelized Onions and Guajillo Chile Dressing might be just the side dish you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 477 calories, 2g of protein, and 42g of fat each. Head to the store and pick up onion, sherry vinegar, sweet potatoes, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet.
Instructions
In a skillet set over medium heat, pour in the canola oil. When hot, add the chiles and garlic. Cook until they are fragrant, about 30 seconds. Turn off the heat.
Remove only the chilies and toss in a blender with the vinegar. Process until chiles are broken up. When the oil and garlic have cooled somewhat, about five minutes, add the oil and garlic until the blender. Process until smooth. Season with salt.
Set the same skillet over medium heat, add a little oil if there is none left, and toss in the red onion. Cook, stirring occasionally, for about 9 minutes, or until nicely caramelized. Toss in the sweet potatoes and half of the dressing. Stir together and then cover. Cook for 10 minutes or until sweet potato is soft.
It can be eaten immediately as a filling for tacos, or left to cool and tossed with lettuce and the rest of the dressing. Either is delicious.