Who doesn’t like a potato salad?
c’mon, be honest, don’t you sometimes want to mix things up, just a wee, tiny bit?
Well, how’s this?
Roasted sweet potatoes and onion tossed with a cranberry, chipotle pepper, and honey sauce, then mixed with chopped parsley, feta cheese, and nuts?
Yeh. I thought so.
•2 sweet potatoes, peeled and cut into 2 inch pieces
•1/2 sweet onion coarsely chopped
•1/2 cup roasted sunflower seeds
•1/4 cup chopped pecans
•Freshly chopped parsley
•Crumbled feta cheese
•3/4 cup fresh or frozen cranberries
•1/4 cup water
•2 tsp honey
•1 tbsp chopped chipotle in adobo (2)
•1 tsp adobo sauce (from the can)
•1 tbsp good sherry
Heat your oven to 450º and line a rimmed baking pan with heavy duty foil.
Arrange the sweet potatoes in a single layer on the prepared pan, drizzle with olive oil, salt, and pepper. Bake for 15 minutes, flip, add the chopped onion, and cook for another 15 minutes.
Note: I was happy with how these turned out, but Rich thought the texture a little soft; so next time I make this salad, I plan on roasting them all on a rack set into the baking pan. Or mebbe starting with frozen sweet potato fries (sneaky, no?).
While the potatoes are cooking, place the cranberries, water, and honey in a sauce pan.
Chop two chipotles (or enough to measure one tablespoon) and add to the pan with one teaspoon of the adobo sauce from the can.
Bring to a boil over medium heat, then lower heat, cover, and cook for another ten minutes, stirring every now and then until the cranberries burst. Mash with a fork or potato masher until chunky, stir in the tablespoon of sherry, and cook for another five minutes or so.
Remove from the heat and set aside to cool.
Toss the sweet potato and onion mixture together with the cranberry chipotle sauce, sunflower seeds and roasted pecans.
Add the chopped parsley, and crumbled feta and toss again to mix well.
Nice, different, take on potato salad!