Tuesday, October 25, 2011

Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing

What a fun way to serve sweet potatoes…and so healthy for you too!

serves 8 ( 5 points + )

  • 2-½ lbs. sweet potatoes, peeled and cut into 2" pieces
  • 3 T. olive oil, divided
  • ¾ tsp. salt
  • ½ tsp.pepper
  • ¾ c. fresh cranberries
  • ¼ c. water
  • 2 tsp. honey
  • 1-2 chipotle chilies in adobo sauce, finely chopped
  • ½ c. sunflower seeds
  • ¾ c. green onions
  • ¼ c. fresh cilantro leaves

Preheat oven to 450. Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 T. olive oil and sprinkle with salt and pepper. Bake for 30 minutes or until tender, turning half-way through.

Place remaining 1 T. oil, cranberries, water and honey in a saucepan.  Add chopped chipotle and 1 tsp. adobo sauce to pan. Cook over medium-low heat; bring to a boil. Cover, reduce heat and cook for 10 minutes or until cranberries pop, stirring occasionally. Mash until chunky.

Place sunflower seeds in a skillet and cook until lightly browned.

Combine potatoes, sunflower seeds, onions and cilantro in a large bowl. Add cranberry mixture and toss to coat.

adapted from Cooking Light

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