ROASTED SWEET POTATO SALAD WITH CRANBERRY-CHIPOTLLE DRESSING

ROASTED SWEET POTATO SALAD WITH CRANBERRY-CHIPOTLLE DRESSING image

Yield 8 Servings

Number Of Ingredients 11

2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
3 Tbs olive oil, divided
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 c fresh or frozen cranberries
1/4 c water
2 tsp honey
1 (7-oz) can chipotle chiles, in adobo sauce
1/2 c pepitas (pumpkin seeds)
3/4 c chopped green onions
1/4 c fresh cilantro leaves

Steps:

1. Preheat oven to 450. 2. Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 Tbs oil, and sprinkle with salt and pepper. Bake at 450 for 30 minutes or until tender, turning after 15 minutes. 3. Place remaining 1 Tbs oil, cranberries, water and honey in a saucepan. Remove 1 or 2 chiles from can, finely chop to equal 1 Tbs. Add chopped chipotle and 1 tsp 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. 4. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently. 5. Combine potatoes, pepitas, onion, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.