Ingredients
- 3 pounds large white sweet potatoes (roughly 2 1/2) halved
- 1 1/3 cups corn kernels thawed, if frozen
- 1 cup onion (roughly 1 large) diced
- 2 teaspoons ground cumin
- 2 tablespoons white vinegar
- 1 cup red bell pepper (roughly 1 large) minced
- 1 cup chipotle flavored avocado spread I used Go Avo
- 1/2 cup cilantro roughly chopped, firmly packed
- 1 teaspoon salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the potatoes in a large pot of generously salted water and bring to a boil. Once boiling, reduce the heat to medium-high to keep the water at a rolling boil and cook the potatoes until fork-tender, about 25 to 30 minutes. Drain the tender potatoes and let them cool until you are able the handle them.
- While the potatoes cook, heat a dry grill pan on medium-high heat. Combine the corn, onion, and cumin in a medium bowl and add to the preheated grill pan. Cook, stirring occasionally, until the onion and corn is nice and charred, about 10 minutes. Once cooked, transfer to a small bowl until ready to use.
- Once the potatoes are cool, peel away the skin and chop them into 1/2-inch to 3/4-inch cubes. Place the cubed potatoes into a large bowl and drizzle with the vinegar. Mix well to evenly coat the potatoes.
- Add the charred corn and onion mixture, along with the minced red pepper, avocado spread, cilantro, salt, and pepper into the bowl and toss until creamy and evenly coated.
- Cover and refrigerate for at least 1 hour before serving.