Source: Cooking Light, October 2011
Ingredients
- 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
Preparation
- 1. Preheat oven to 450°.
- 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 450° 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. (Note: We toasted them on a pan in the toaster oven)
- 5. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.
Makes 8 servings.
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