Roasted Sweet Potatoes with Cranberry-Chipotle Sauce

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.




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.