Meatless Monday: Roasted Sweet Potato Salad

After too many fancy multi-course meals out in the last four days, we were (as usual) in the mood for something healthier by the time Monday rolled around.  I decided to try out one of Mark Bittman's recipes from his "Less Meat, More Flavor" series in October's Cooking Light.   

Unfortunately, the Green Hills Kroger managed to run out of both fresh AND frozen cranberries, so I had to resort to using dried cranberries reconstituted in warm water.   The fresh cranberries were supposed to be cooked until they burst and thickened the sauce, so I solved that problem the same way I solve many of my kitchen problems: enter my good friend, Immersion Blender.  

Even with the substitution, this was still a very tasty (and relatively quick) recipe.  We ate it with rice pilaf as a dinner entree, but I will also be adding this to my holiday rotation as a side - the end product is very festive with its red cranberries and green cilantro.  Highly recommend.

Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing

(adapted from Mark Bittman, Cooking Light October 2011)

1/3 cup dried cranberries

1 1/4 lbs sweet potatoes, peeled and cut into 2" pieces

Olive oil

Salt and pepper

1 tsp honey

1 chipotle chile in adobo sauce, finely chopped

2 tbsp chopped cilantro leaves

Place cranberries in bowl and cover with hot water; let soak for 20-30 minutes and drain.

Preheat oven to 450.  Toss sweet potatoes with 1 tbsp olive oil and salt and pepper to taste.  Roast at 450 for 30 minutes, turning after 15 minutes.

Place 1 tbsp olive oil, honey, and chipotle chile in small saucepan.  Add drained cranberries and 2-3 tbsp warm water.   Bring to boil over medium-low heat and simmer for 5 minutes.   Puree with immersion blender to desired consistency.  Combine potatoes, cranberry mixture, and cilantro in large bowl and serve warm.  Makes 2 entree servings or 4 side servings.