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Categories:
sweet potatoes olive oil pepper balsamic vinegar salt pepper cranberries pecans chives corn bacon cilantro black beans
Viewed: 19 - Published at: 5 years agoIngredients
- 3 pounds sweet potatoes
- 1/4 cup olive oil
- 1 chipotle pepper in adobo sauce pureed, see notes below
- 1 teaspoon balsamic vinegar
- salt
- pepper
- 1/3 cup dried cranberries
- 1/2 cup chopped pecans
- 2 tablespoons chives or less chopped, optional- could sub for red onions as well
- corn
- chopped bacon
- chopped cilantro
- black beans
Method
- 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.
