2 Large Sweet Potatoes
2 Tbsp Extra Virgin Olive Oil
¼ cup Mayonnaise
2 Dried Arbol Chili Peppers
1 ½ Tbsp Coconut Vinegar
½ tsp Ground Chipotle Pepper
1 tsp Ground Mustard
1 tsp Honey
¼ cup Parsley
3 Green Onions
3 strips MUTTON + Reserved Fat
Sea Salt and Black Pepper (to taste)

Preheat the oven to 400 degrees Fahrenheit.

Cut the sweet potatoes (leaving the skins on) into cubes (about a ½” to 1”). Toss with 2 tablespoons of
olive oil, sea salt, and black pepper. Spread the sweet potatoes out on a baking sheet and cook for 20
minutes, or until they are tender.

While the sweet potatoes are cooking, blend together the Mayonnaise arbol chili peppers, coconut
vinegar, chipotle pepper, ground mustard, and honey. Blend until well incorporated. Set aside.

Dice and cook the MUTTON (to the crispiness of your liking). Chop the parsley and green onions,
discarding the stems and white parts.

When the potatoes are done, mix all ingredients together. If you like potato salad warm, serve it ‐
immediately. If you like it cold, place it in the refrigerator and let it chill. This recipe keeps well, so it
can also be made a day in advance.

Serves 2 to 4
This recipe can easily be made Vegetarian; just omit the MUTTON