Ingredients: 3 lbs sweet potatoes,1/4 c. olive oil,1 pureed chipotle pepper in adobo sauce (see notes below),1 pureed chipotle pepper in adobo sauce (see notes below),1 tsp. balsamic vinegar,salt and pepper to taste,1/3 c. dried cranberries,1/2 c. chopped pecans,2 tbsp. or less chopped chives (optional- could sub for red onions as well),Other optional mix-ins: chopped cilantro, black beans, roasted corn, chopped bacon ( amounts added according to your preference)
Instructions:
- Preheat the oven to 400 F. Meanwhile, peel and chop the sweet potatoes into 1″ cubes.
- Toss the potatoes in 2 tbsp of olive oil and spread on two baking sheets. I lined my sheets with tin foil first for an easier clean up.
- Roast for 20-30 min. Toss halfway and check on them. You want them soft and just a little roasted on the sides (if you prefer them that way).
- While they are roasting, prepare the dressing.
- Whisk 2 tbsp of olive oil, pureed pepper and balsamic vinegar.
- Add salt and pepper to taste.
- Once sweet potatoes are done roasting and cooled, combine them in a large bowl with the cranberries, chopped pecans, chives and any other mix-ins you may have added. Carefully pour in the dressing a little at a time and combine the salad until it contains the right amount of dressing you'd like. I usually use all of it.
- Cover and refrigerate.
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