Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing

Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing Recipe
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Leigh Ann Ross
Spice up your holiday table with this roasted sweet potato salad.  It's packed with incredible flavor and features a homemade cranberry-chipotle dressing. 

Yield:

Serves 8 (serving size: 3/4 cup)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hours

Nutritional 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

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

Preparation

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.

Note:

Be sure to let the cranberries cook long enough that they start to pop; the juice helps to thicken the dressing.

Mark Bittman,

October 2011
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