Quality in cans

Simple pleasures can come in the form of cans, and I try to only enjoy them during the holidays. Cranberries says it all.  Canned Ocean Spray Jellied Cranberry Sauce. Get it out of the can in the shape it came in, make sure it still has all the lines on it, then carefully slice it, and enjoy. Oh yes, what would the holidays be without this high quality sugar rush?

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Tired of Mashed Potatoes?

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

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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.

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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.

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