Roasted Sweet Potato Salad With Cranberry-Chipotle Dressing

• 2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
• 3 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup fresh or frozen cranberries
• 1/4 cup water
• 2 teaspoons honey
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1/2 cup pepitas (pumpkinseeds)
• 3/4 cup chopped green onions
• 1/4 cup fresh cilantro leaves

1. Preheat oven to 450u0b0.
2. Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat. Bake at 450u0b0 for 30 minutes or until tender, turning after 15 minutes.
3. Place remaining 1 tablespoon oil, cranberries, water, and honey in a saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1 tablespoon. Add chopped chipotle and 1 teaspoon adobo sauce to pan (reserve remaining chiles and sauce for another use). Place pan over medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally. Remove from heat. Mash with a potato masher or fork until chunky.
4. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently.
5. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.
6. Be sure to let the cranberries cook long enough that they start to pop; the juice helps to thicken the dressing.

sweet potatoes, olive oil, kosher salt, freshly ground black pepper, cranberries, water, honey, chipotle chiles, pepitas, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/roasted-sweet-potato-salad-2 (may not work)