Smoky Chipotle Sweet Potato Salad

Smoky Chipotle Sweet Potato Salad

Smoky Chipotle Sweet Potato Salad

45 minutes

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Details
  • Serving Size:   10
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   2 Points
Cuisine
  • side dish
Comments
Ingredients
  • 3 lbs sweet potatoes
  • 1/4 c. olive oil
  • 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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