Roasted Sweet Potato Salad With Cranberry-Chipotle Dressing
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 1⁄2 lbs sweet potatoes, peeled and cut into 2-inch pieces
- 3 tablespoons olive oil, divided
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 3⁄4 cup fresh cranberries or 3/4 cup frozen cranberries
- 1⁄4 cup water
- 2 teaspoons honey
- 1 (7 ounce) can chipotle chiles in adobo
- 1⁄2 cup pumpkin seeds
- 3⁄4 cup green onion, chopped
- 1⁄4 cup fresh cilantro leaves
directions
- 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.
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RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!