Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing

  • anneholt99 Posted: 09/21/11
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    Fanfreakintastic indeed.

  • erndog7703 Posted: 09/20/11
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    Fanfreakintastic! Will have to make a million bazillion times more before I die.

  • ewyner Posted: 10/10/11
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    Sweet and spicy and delicious!

  • sarahfitz Posted: 10/26/11
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    This was a great dish-- we halved the amount of chipotle chiles and it was perfectly spicy! Also, added some extra cilantro and subbed in some sunflower seeds along with the pepitas! So good.

  • mgremminger Posted: 09/26/11
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    I made this for a potluck last night and the guests implored me to send them the recipe. It was a huge hit, even among that guest who "doesn't like sweet potatoes."

  • DonnaNJ Posted: 10/03/11
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    Delicious and very easy to prepare. The blend of all of the flavors and textures is very satisfying and quite tasty. I will make this again.

  • StceceMD Posted: 11/07/11
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    Somehow my local grocery was out of both fresh AND frozen cranberries. so I had to sub dried cranberries after soaking them in warm water for thirty minutes. To thicken up the sauce I took the immersion blender to it after simmering for five minutes or so. Even with the changes, this was a great recipe - served it with a rice pilaf for a hearty winter meal, and I think I will be adding it to my holiday rotation as a side.

  • kjok1212 Posted: 11/02/11
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    I thought this was very good, something for a weeknight but not necessarily something I would serve to company. I like spicy things and added the 2 chipoltes but no sauce and still found it to be very spicy; will cut back on that next time.

  • Eggcellent Posted: 12/14/11
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    We thought this was pretty good. We left the onion out because of later burp backs but thought if done would be better to include it in the cranberry mix to cut the burps.

  • Keiko123 Posted: 03/04/12
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    A great combo of spicy, smokey, and sweet. What I was uncertain of is the pepitas...buy them salted or unsalted? I bought the unsalted ones in the bulk section and they did add a nice crunch but then I also ended up adding salt to the entire salad when it was done. I am guessing salted pepitas is the way to go. My sauce was a little thin so I added a little cornstarch mixed with cold water (mixed it in a cup first) and added that to thicken it. I thought it was a pretty dish, and definately one to keep in the rotation for my central american vegetarian husband.

  • dalym11 Posted: 02/20/12
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    This is amazingly easy (assuming you can find cranberries) but so freaking addictive! We paired this with some pan-seared, oven-finished filets, wheat baguette, and simple sauteed spinach. You might want to go a bit easy on the chipotle, since it was pretty spicy, almost to the point where it detracted from the other flavors. Make sure not to skip the pepitas--I think the crunch and the smokiness they add really complete the dish.

  • HeidiT46 Posted: 03/29/12
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    This is my go to recipe for all functions! Add a beet and have a wonderfully colored dish. I love the spice and just put a sign out indicating that it is spicy. Have had several people ask for the recipe. If you freeze cranberries and chipotle in the right amounts all you need to buy is the sweet potatoes and cilantro. Pepitas really make it.

  • SoonerSinger Posted: 06/10/12
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    Had to go to four stores to find frozen cranberries....but a great recipe! I love stuff that you can stick in the oven and forget about. I paired this with herb-orange pork tenderloin that roasted in the oven along with the sweet potatoes. My fiancé loved the sweet and spicy combo. The pepitas totally make this dish!

  • Saraliza Posted: 07/13/13
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    This is definitely going on our Thanksgiving table this year. We made it to take to an apartment-warming party. One note -- the sweet potatoes cook way down in volume. I think this might serve 6, if they're small portions.

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