Smoky Chipotle Sweet Potato Salad Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 3 lbs sweet potatoes
• 1/4 c. olive oil
• 1 pureed chipotle pepper in adobo sauce (see notes below)
• 1 tsp. balsamic vinegar
• salt and pepper to taste
• 1/3 c. dried cranberries
• 1/2 c. chopped pecans
• 2 tbsp. or less chopped chives (optional- could sub for red onions as well)
• Other optional mix-ins: chopped cilantro, black beans, roasted corn, chopped bacon ( amounts added according to your preference)

Instructions:

1. Preheat the oven to 400 F. Meanwhile, peel and chop the sweet potatoes into 1" cubes.
2. 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.
3. 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).
4. While they are roasting, prepare the dressing.
5. Whisk 2 tbsp of olive oil, pureed pepper and balsamic vinegar.
6. Add salt and pepper to taste.
7. 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.
8. Cover and refrigerate.