ROASTED SWEET POTATO SALAD WITH CRANBERRY-CHIPOTLE DRESSING

ROASTED SWEET POTATO SALAD WITH CRANBERRY-CHIPOTLE DRESSING image

Categories Potato

Yield 8 3/4 cup

Number Of Ingredients 11

2½ pounds sweet potatoes, peeled and cut into 2-inch pieces
3 tablespoons olive oil, divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup fresh or frozen cranberries
¼ cup water
2 teaspoons honey
1 (7-ounce) can chipotle chiles in adobo sauce
½ cup pepitas (pumpkin seeds)
¾ cup chopped green onions
¼ cup fresh cilantro leaves

Steps:

Preheat oven to 450°. Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat. Bake at 450° for 30 minutes or until tender, turning after 15 minutes. Place remaining 1 tablespoon oil, cranberries, water, and honey in a saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1 tablespoon. Add chopped chipotle and 1 teaspoon adobo sauce to pan (reserve remaining chiles and sauce for another use). Place pan over medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally. Remove from heat. Mash with a potato masher or fork until chunky. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat. Note: Be sure to let the cranberries cook long enough that they start to pop; the juice helps to thicken the dressing.