Chipotle Cranberry Sweet Potato Salad

Chipotle Cranberry Sweet Potato Salad 

From Cooking Light

Happy Halloween!!  I wish I had a really cool series of Halloween themed recipes for you, but for the first time in, well, ever, we aren’t doing much to celebrate this year.  Normally we do the requisite costume party (NEVER in couples costumes…proof that John does win the occasional argument), and sometimes that even means bringing a spooky-themed appetizer or dessert.  But this year it never really came together.  We had a few costume ideas that never materialized, and the party we’ve been going to for the past 3 Halloweens isn’t happening this year.  The final nail in the coffin (hehe) was a chance to dog sit John’s parent’s ADORABLE little rascal, Ellie.  They’re not puppies forever, and we were determined to parade her around the city before she lost her “awwww” factor.

Long story short, the best I could do was this sweet potato recipe I made recently.  Hey, at least it’s orange!  And for what it’s worth, it’s a really really really good recipe.  It called for fresh cranberries, but we always have dried ones on hand so I adapted it to work with those.  If you happen to have fresh, just check out the link to the original recipe.  I imagine it would turn out a little saucier, which could be a nice touch, but definitely not necessary.


  • 2 1/2 lb sweet potatoes, peeled and cut into 1/2-inch pieces
  • 3 Tbsp olive oil, divided
  • 1 (3.5-ounce) can chipotle chiles in adobo sauce
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup dried cranberries
  • 1/4 cup water
  • 2 tsp honey
  • 1/4 cup sunflower seeds (it called for toasted pumpkin seeds, which would probably be awesome, but I’m allergic…sad story)
  • 3/4 cup green onions, chopped
  • 1/4 cup cilantro leaves, chopped


  1. Preheat oven to 450 degrees.
  2. Place sweet potatoes on a large baking sheet and drizzle with 2 tablespoons olive oil, salt and pepper.  Toss to combine.
  3. Bake for 30 minutes, tossing after 15 minutes.
  4. Take 2 chilis from the can and chop them.
  5. Place 1 tablespoon oil, 1 tablespoon chopped chilis, 1 teaspoon adobo sauce, cranberries, water, and honey in a saucepan.  Bring to a boil over medium-low heat.
  6. Cover, reduce heat to low, and cook 10 minutes.
  7. Use a fork to mash the sauce up a little, releasing any juices from the reconstituted cranberries.
  8. Combine potatoes, sauce, sunflower seeds, green onions and cilantro.  Gently toss to coat.

Serves 4-6.

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