If you read our Monday post on hyaluronic acid, you will remember that sweet potatoes stimulate the body’s hyaluronic acid. This roasted sweet potato dish makes a comforting and filling side dish. The chipotle paste adds a unique smokiness and brings depth and warmth to the dish.
Ingredients
1kg sweet potatoes, peeled and cut into 2-inch pieces
3 tablespoons olive oil, divided use
100g fresh or frozen cranberries
1 tsp honey
50ml water
1 ½ teaspoons chipotle paste
50g pumpkin seeds
1 large onion, chopped.
handful of fresh coriander leaves
salt and freshly ground black pepper to taste
Preheat oven to 450° F/ 232 C /Gas Mark 8
Place sweet potatoes on a large baking sheet. Drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat. Bake at gas mark 8 for 30 minutes or until tender, turning after 15 minutes.
Place remaining 1 tablespoon oil, cranberries, water, honey and chipotle paste in a small saucepan. Place pan over medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally. Remove from heat. Mash with a potato masher or back of a wooden spoon until chunky.
Place pumpkin seeds in a medium pan; cook over medium heat 4 minutes or until lightly browned, shaking pan often.
Combine potatoes,pumpkin seeds, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.
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