Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 189
  • Fat: 8.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.7g
  • Carbohydrate: 25.5g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 335mg
  • Calcium: 40mg

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. 1. Preheat oven to 450°.
  2. 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. 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. 4. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently.
  5. 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.

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