Recently I worked with Bolthouse Farms to create some recipes using a new yogurt based spread called MAIO which comes in three versions—plain, garlic and chipotle. I do recipe development for clients all the time, but only occasionally do you see those particular recipes reprinted here on my blog. I refuse to be compensated monetarily for anything on my blog, so I only share things here that I really want to share, never because I was paid. But this is such a unique and wonderful new product I’m really happy to tell you about it.
When I was in Sweden last month I enjoyed a variety of sandwiches and salads that used creme fraiche rather than mayonnaise. It's lighter and less oily than mayonnaise, but is unfortunately very high in fat and calories. MAIO is yogurt based and egg-free but also includes some olive oil, vinegar, lemon juice and salt. It has a light creamy texture and fresh flavor and can be used in place of mayonnaise but is also much more versatile. I've found it also works great in cold savory recipes where you might use creme fraiche. Unlike mayonnaise or creme fraiche, MAIO has just one gram of fat per tablespoon, is low in calories, gluten-free and has no artificial flavors.
MAIO is great on sandwiches and used as a spread for wraps, but one of the ways I like it best is in this very simple sweet potato salad. I used the chipotle flavor for this recipe since sweet potatoes are so good with chile and lime. This is a salad I would never make with mayonnaise. It would be too greasy. I wouldn’t make it with a yogurt dressing either since those can sometimes separate. MAIO is perfect because it stays creamy and light. If you try it, let me know what you think!
Chipotle Lime Sweet Potato Salad
4 medium sweet potatoes about 2 pounds
2 Tablespoons olive oil
1/2 cup Maio chipotle
1 teaspoon lime juice
1/2 lime zest
1/2 small sweet white onion, thinly sliced
Cilantro leaves, optional
Heat oven to 400 degrees. Peel and cut sweet potatoes into roughly 1-inch
chunks.Put sweet potatoes on a baking sheet, drizzle with oil, toss to coat and spread out in a
single layer. Roast until potatoes are just tender about 25 minutes. Let cool.
Combine the Maio, lime juice and zest in a mixing bowl. Gently fold the sweet
potatoes and the onions into the dressing. Garnish with cilantro leaves.
Note: If unable to find sweet onions, soak the onion slices in vinegar for about 10
minutes then thoroughly rinse and drain.
Disclaimer: Bolthouse Farms is a client and I was paid to create recipes for them, I was not compensated monetarily to post this or any other content on my blog.