Roasted sweet potato salad

Name: Roasted sweet potato salad
Total time: 45 min
Yield: 8 servings
Ingredients: 1.36 kgs sweet potato; 54 ml extra virgin olive oil; 1 inch chipotle peppers in adobo; 1 tsp balsamic vinegar; 2 tsps salt; 0.25 tsps black pepper; 121.21 g dried cranberries; 49.5 g pecan; 2 Tbsps fresh chives

A flavorful and nutrient-rich roasted sweet potato salad, perfect for The Fourth Of July event. This gluten-free, dairy-free, paleolithic, and lacto-ovo vegetarian dish covers 14% of your daily requirements of vitamins and minerals per serving.

Ingredients

sweet potato

1.36 kgs

extra virgin olive oil

54 ml

chipotle peppers in adobo

1 inch

balsamic vinegar

1 tsp

salt

2 tsps

black pepper

0.25 tsps

dried cranberries

121.21 g

pecan

49.5 g

fresh chives

2 Tbsps

Method

Preheat oven to 400 degrees (convection works best).
Peel and cut potatoes into 1 pieces.
Toss to coat with 2 tablespoon of olive oil.
Arrange in a single layer on two baking sheets
Roast for 35 minutes
Mix 2 tablespoons oil, pepper puree, vinegar, salt and pepper to make a dressing
Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl, drizzle with dressing, cover. Refrigerate until chilled.