In a food processor, blend together Greek yogurt, chipotle peppers, and a pinch of salt until smooth. Set aside.

Clean and peel 1 pound of sweet potatoes, then cut them into uniform cubes, roughly 1 inch in size.

Bring a pot of salted water to a boil. Add cubed sweet potatoes and cook for 6-10 minutes until fork-tender. Drain.

In a large mixing bowl, toss warm sweet potatoes with prepared chipotle dressing.

Fold in diced jalapeño and red bell pepper. Add cilantro and a sprinkle of paprika.

Serve warm or chilled, optionally in hollowed bell pepper bowls.