Sweet Potato and Kale Salad with Cranberry-Chipotle Sauce

Sweet Potato and Kale Salad with Cranberry-Chipotle Sauce from We are not Martha

  • 4 medium sweet potatoes (about 2 pounds), cut into cubes
  • 4 1/2 T olive oil
  • Salt and pepper
  • 1 bunch kale, tough stems removed, coarsely chopped or torn
  • 3/4 C fresh cranberries
  • 1/4 C water
  • 1 1/2 t honey
  • 4 chipotle chiles, plus 2 T adobo sauce (from 1 can)
  • 1/2 C pepitas (unsalted pumpkinseeds)
(pre-heat oven to 400 degrees)


1) Put sweet potatoes in a bowl with 2 T olive oil. Sprinkle salt and pepper over them and mix them all up. Then place them on a foil-lined baking tray and pop them in the oven at 400 degrees for about 30-40 minutes, until tender, turning once.
2) While the sweet potatoes are in the oven, drizzle kale with 2 T olive oil and sprinkle with salt and pepper. Place on a foil-lined baking sheet and put in the oven with the sweet potatoes when there are about 15 minutes remaining. Remove the kale after 15 minutes; it should be wilting and started to crisp up.
3) While the vegetables are roasting, start on your cranberry-chipotle sauce. Put cranberries, 1/2 T olive oil, water, and honey in a small saucepan. Chop up 4 chipotle chills (about 3-4 T) and add them, along with 2 T adobo sauce, into the cranberry mixture.
4) Over medium-low heat, bring the mixture to a boil. Then reduce the heat and cook for about 10 minutes, stirring occasionally, until the cranberries begin to pop. Remove from heat.
5) Lightly toast your pumpkinseeds in a toaster oven. Make sure you keep an eye on them as they'll brown quickly! If you don't have a toaster oven, you can brown them in the oven or in a skillet.
6) Toss the sweet potatoes and kale together and mix with the cranberry-chipotle dressing. Sprinkle pepitas over the top.

(serves about 6)