Roasted Sweet Potato Salad With Cranberry Chipotlle Dressing Recipes

ROASTED SWEET POTATO SALAD WITH CRANBERRY-CHIPOTLE DRESSING

Roasted Sweet Potato Salad With Cranberry-Chipotle Dressing image

From Cooking Light Magazine - October 2011. Be sure to let the cranberries cook long enough that they start to pop; the juice helps to thicken the dressing.

Provided by TattooedMamaof2

Categories Yam/Sweet Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 224.9, Fat 9.1, SaturatedFat 1.4, Sodium 244.4, Carbohydrate 32.8, Fiber 5.5, Sugar 8.1, Protein 4.9

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