Roasted Sweet Potato Salad With Cranberry-chipotle Dressing

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.