At a friend's house on New Year's Day, I tasted a really, really good Sweet Potato Salad that her son-in-law had sent her the recipe. I kind of overdid the chipotle peppers, but it was still very tasty:
Roasted Sweet Potato Salad with Cranberry – Chipotle Dressing
2 ½ lbs. local sweet potatoes, cut into 1/2” cubes
¼ cup plus 1 tbsp. olive oil - divided
salt and pepper – to taste
3 chipotle chilies in adobo sauce – more for extra heat
5 tbsp. lime juice
4 tbsp. honey
4 tbsp. ketchup
2 cloves garlic, minced
½ c. cilantro
1 c. fresh cranberries
1 c. slivered toasted almonds
1 ½ c. chopped green onion, green and white parts
1) Preheat oven to 350 degrees F. Spread sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper and roast for 25 minutes, stirring once, until tender but still firm. Remove from oven and allow to cool.
2) In a blender or food processor combine, chipotle chilies, lime juice, honey, ketchup, garlic and cilantro. Process until pureed. Continue to process while adding remaining olive oil in a slow stream until mixture thickens. Set aside.
3) In a medium pot, add cranberries, ½ cup of chipotle mixture and ½ cup of water. Cook over medium heat until cranberries burst. Use the back of your spoon to crush the cranberries, this will thicken the juices. Allow to cool.
4) In a large bowl combine roasted sweet potatoes, chipotle chili mixture, cranberry mixture, almonds and onions, season to taste with salt and pepper.
Of course I didn't have ALL the ingredients--I had to substitute dried cranberries for the fresh, but instead of cooking them until they popped, I cooked them until they fluffed up--it was still great!