Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing
Add a little bit of spice to your table with this sweet and smoky roasted sweet potato salad with cranberry-chipotle dressing.
Yield: 4-8 servings
  • 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
  1. Preheat oven to 450.
  2. 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.
  3. 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.
  4. Toast the pepitas in a medium skillet until lightly browned.
  5. Toss together the roasted sweet potatoes, pepitas, scallions, cilantro, and dressing. Season to taste with salt and pepper.
Adapted from Cooking Light
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at