Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing

I often find myself with leftover canned chiles in adobo sauce. (I know, I know, #firstworldproblems). So I dug through my Pinterest boards, found this buried amongst recipes I'd pinned, and decided to give it a shot. Amazing! Super easy, and the sweet/tangy/smoky/spicy sauce is totally unique. I still have leftover chiles...but I will try to resist the temptation to make eight more batches of this stuff.

Source: Eats Well With Others

Yield: 4-8 servings

 

Ingredients

• 2½ lb sweet potatoes, peeled and cut into 1-inch cubes
• 3 tbsp olive oil, divided
• ¾ tsp salt
• ½ tsp freshly ground black pepper
• ¾ cup fresh or frozen cranberries
• ¼ cup water
• 2 tsp honey
• 1 chipotle chile, minced (about 1 tbsp)
• 1 tsp adobo sauce (from chile)
• ½ cup pepitas
• ¾ cup chopped scallions
• ¼ cup fresh cilantro, minced

Instructions

1. Preheat oven to 450.
2. Toss the sweet potatoes with 2 tbsp olive oil, salt, and black pepper. Arrange on a parchment-lined baking sheet in a single layer. Bake for 20-30 minutes or until tender, stirring after 15 minutes.
3. For the dressing, place the remaining tbsp of olive oil, cranberries, water, honey, chipotle, and adobo sauce in a saucepan. Place pan over medium-low heat and bring to a boil. Cover, reduce the heat, and cook for 10 minutes or until the cranberries pop, stirring occasionally. Remove from the heat. Mash with a fork until chunky or puree in a food processor.
4. Toast the pepitas in a medium skillet until lightly browned.
5. Toss together the roasted sweet potatoes, pepitas, scallions, cilantro, and dressing. Season to taste with salt and pepper.

Notes

Adapted from Cooking Light