Rating: 4.5 stars
20 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Spice up your holiday table with this roasted sweet potato salad.  It's packed with incredible flavor and features a homemade cranberry-chipotle dressing. 

Mark Bittman
Recipe by Cooking Light October 2011

Gallery

Credit: Mary Britton Senseney/Wonderful Machine; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
25 mins
total:
1 hr
Yield:
Serves 8 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Chef's Notes

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

Nutrition Facts

189 calories; fat 8.4g; saturated fat 1.3g; mono fat 5.5g; poly fat 0.9g; protein 3.7g; carbohydrates 25.5g; fiber 4.5g; iron 1.3mg; sodium 335mg; calcium 40mg.
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