This is a really nice side dish for fall. Sweet and filling from the sweet potatoes. Roasted smoky flavors with a kick of chipotle spiciness. I used my chipotle paste (so easy!); if you’d like it spicier, up the amount by 1/2 teaspoon at a time. Also, I didn’t have any cilantro in the house, so I left it out. But, I think it would add a wonderful flavor to the dish.
I served these sweet potatoes for dinner with chile lime tortilla encrusted tilapia. I think it would also be lovely with a poached egg and a wild greens salad.
- 2 ½ pounds sweet potatoes, peeled and cut into 2-inch pieces
- 3 tablespoons olive oil, divided use
- 3/4 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3/4 cup fresh or frozen cranberries
- ¼ cup water
- 2 teaspoons honey
- 1 teaspoon chipotle paste
- ½ cup pepitas (pumpkin seeds)
- 3/4 cup chopped green onions
- ¼ cup fresh cilantro leaves
- Preheat oven to 450° F.
- Place sweet potatoes on a large baking sheet or cast iron skillet. 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.
- Place remaining 1 tablespoon oil, cranberries, water, honey, and chipotle paste in a saucepan. 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 back of a wooden spoon until chunky.
- Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan often.
- Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.