As I was going for new dishes this weekend, I came across a recipe that sounded delicious that I had to try.  With Thanksgiving around the corner, I like testing recipes and/because my family definitely doesn’t stick to conventional dishes during the holiday.  This recipe could definitely replace mashed potatoes!  I found a Cooking Light recipe for Roasted Sweet Potato Salad with Cranberry-Chipotle Dressing.  What a blend of flavors.  From a little sweet to a bit of heat.

Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup fresh or frozen cranberries
1/4 cup water

2 teaspoons honey
1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup pepitas (pumpkinseeds) — I used almonds because I couldn’t easily get pepitas
3/4 cup chopped green onions
1/4 cup fresh cilantro leaves

Prep:

1. Preheat oven to 450°.

2. Place sweet potatoes on a large jelly-roll pan. 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.

3. Place remaining 1 tablespoon oil, cranberries, water, and honey in a saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1 tablespoon. Add chopped chipotle and 1 teaspoon adobo sauce to pan (reserve remaining chiles and sauce for another use). 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 fork until chunky.

4. Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently.

5. Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.

Great, great recipe!  Will totally make this again and it will likely be on Turkey Day.