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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy