Roasted sweet potato salad with cranberry-chipotle dressing

By á-9348

189 cal, 8.4 fat, 3 pro, 25.5 carb, 4.5 fiber

serving size is 3/4 c

Ingredients

• 2 1/2 lbs sweet potatoes, peeled and cut into 2 inch pieces
• 3 tbsp olive oil, divided
• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 c fresh or frozen cranberries
• 1/4 c water
• 2 tsp honey
• 1 7oz can chipotle chiles in adobo sauce
• 1/2 c pepitas
• 3/4 c chopped green onions
• 1/4 c fresh cilantro

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 450. Place sweet potatoes on large jelly-roll pan. Drizzle with 2 tbsp oil and sprinkle with salt and pepper. Toss to coat. Bake for 30 minutes or until tender, turning after 15 minutes.

Place remaining 1 tbsp oil, cranberries, water and honey in a saucepan. Remove 2 chiles from can; finely chop to equal 1 tbsp. Add chopped chiles adn 1 tsp adobo sauce to pan. Place pan over med-low heat; bring to 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.