Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 7 ounce chipotles in adobo canned
• 0.8 cup cranberries fresh
• 0.3 cup cilantro leaves fresh
• 0.8 cup spring onion chopped
• 2 teaspoons honey 
• 0.8 teaspoon kosher salt 
• 3 tablespoons olive oil divided
• 0.5 cup pumpkin seeds (pumpkinseeds)
• 2.5 pounds sweet potatoes and into peeled cut into 2-inch pieces
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• potato masher

Directions

1. Preheat oven to 45
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. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally.
9. Remove from heat. Mash with a potato masher or fork until chunky.
10. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently.
11. Combine potatoes, pepitas, onions, and cilantro in a bowl.
12. Add cranberry mixture to bowl; toss gently to coat.