Roasted Sweet Potato Salad With Cranberry-Chipotle Dressing

• 2 12 lbs sweet potatoes, peeled and cut into 2-inch pieces
• 3 tablespoons olive oil, divided
• 34 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper
• 34 cup fresh cranberries or 34 cup frozen cranberries
• 14 cup water
• 2 teaspoons honey
• 1 (7 ounce) can chipotle chiles in adobo
• 12 cup pumpkin seeds
• 34 cup green onion, chopped
• 14 cup fresh cilantro leaves

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

sweet potatoes, olive oil, kosher salt, ground black pepper, fresh cranberries, water, honey, chipotle chiles, pumpkin seeds, green onion, cilantro

Taken from www.food.com/recipe/roasted-sweet-potato-salad-with-cranberry-chipotle-dressing-466562 (may not work)