Recipe Request: Roasted Sweet Potato Salad

We had a fabulous "Lunch On the Lawn" this past Tuesday and had some delicious potluck items. Thanks to all who came and if you missed it , we will be doing it all over again in November....stay tuned. For those of you who requested the Roasted Sweet Potato Salad, here you go. I wish I could claim it for being my creation but I owe it to me great friend, Kara Bagley who recreated this from our favorite dish at Liberty Market.

Enjoy!

Roasted Sweet Potato Salad

3 pounds sweet potatoes

¼ cup extra virgin olive oil

1 chipotle pepper in adobo sauce, pureed

1 teaspoon balsamic vinegar

1/2 to 1 teaspoons salt

¼ teaspoon pepper

1/3 cup dried cranberries, chopped

½ cup pecans, chopped

2 tablespoons chopped fresh chives

Preheat oven to 400 degrees (convection works best). Peel and cut potatoes into 1/2” pieces. Toss to coat with 2 tablespoon of olive oil and arrange in a single layer on two baking sheets. Roast for 35 minutes or until tender, don't overcook. 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 and refrigerate until chilled.