Spice up your holiday table with this roasted sweet potato salad. It's packed with incredible flavor and features a homemade cranberry-chipotle dressing.
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
How to Make It
Preheat oven to 450°.
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.
Be sure to let the cranberries cook long enough that they start to pop; the juice helps to thicken the dressing.
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.
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.
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.
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.
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