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Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing

Photo: Mary Britton Senseney/Wonderful Machine
Hands-on time 25 mins
Total time 1 hr
Yield

Serves 8 (serving size: 3/4 cup)

Spice up your holiday table with this roasted sweet potato salad.  It's packed with incredible flavor and features a homemade cranberry-chipotle dressing. 

Ingredients

  • 2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup fresh or frozen cranberries
  • 1/4 cup water
  • 2 teaspoons honey
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 1/2 cup pepitas (pumpkinseeds)
  • 3/4 cup chopped green onions
  • 1/4 cup fresh cilantro leaves

Nutrition Information

  • calories 189
  • fat 8.4 g
  • satfat 1.3 g
  • monofat 5.5 g
  • polyfat 0.9 g
  • protein 3.7 g
  • carbohydrate 25.5 g
  • fiber 4.5 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 335 mg
  • calcium 40 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

  4. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently.

  5. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.