Add a little bit of spice to your table with this sweet and smoky roasted sweet potato salad with cranberry-chipotle dressing.
We’re gonna be predictable in a totally unpredictable way.
Salad on a Monday? Predictable.
Potato salad on a Monday? Unpredictable.
Potential Christmas breakfast/lunch/dinner/dessert recipe the day before the day before Christmas? Predictable.
NOT A COOKIE RECIPE the day before the day before Christmas? Unpredictable.
See? We are totally living on the edge.
From the safety of our own homes.
Today I’m even going to take most of the day off from work to stay home and bake things that I haven’t decided on baking yet.
Wild.And.Crazy. It’s the only way to live it.
This sweet potato salad is also a bit of a wild child.
Caramelized roasted veg sweetness part with tart tangy spicy cranberry chipotle dressing and nutty earthy crunchy toasted pepitas.
It’s like a flavor party. Nay, a flavor rave (glo-sticks and all). In your mouth.
Even if you don’t have time to make it for The Big Day, I highly recommend it as part of your post-holiday cleanse. Because, did I mention it’s super good for you too?
Oh yeah. That. Bonus points all around.
One year ago…Peppermint Cream Puff Ring
- 2½ lb sweet potatoes, peeled and cut into 1-inch cubes
- 3 tbsp olive oil, divided
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- ¾ cup fresh or frozen cranberries
- ¼ cup water
- 2 tsp honey
- 1 chipotle chile, minced (about 1 tbsp)
- 1 tsp adobo sauce (from chile)
- ½ cup pepitas
- ¾ cup chopped scallions
- ¼ cup fresh cilantro, minced
- Preheat oven to 450.
- Toss the sweet potatoes with 2 tbsp olive oil, salt, and black pepper. Arrange on a parchment-lined baking sheet in a single layer. Bake for 20-30 minutes or until tender, stirring after 15 minutes.
- For the dressing, place the remaining tbsp of olive oil, cranberries, water, honey, chipotle, and adobo sauce in a saucepan. Place pan over medium-low heat and bring to a boil. Cover, reduce the heat, and cook for 10 minutes or until the cranberries pop, stirring occasionally. Remove from the heat. Mash with a fork until chunky or puree in a food processor.
- Toast the pepitas in a medium skillet until lightly browned.
- Toss together the roasted sweet potatoes, pepitas, scallions, cilantro, and dressing. Season to taste with salt and pepper.