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Roasted Sweet Potato Salad with Warm Chutney Dressing

A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly sweet marshmallows in this. We love it!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine Indian
Servings 8 people
Calories 3531.9 kcal

Equipment

  • 1 Roasting pan
  • 1 Large Skillet
  • 1 Small Saucepan
  • 1 Large Mixing Bowl
  • 1 Whisk

Ingredients
  

Main

  • 4 medium-sized sweet potatoes peeled and cut into 1-inch pieces
  • 5 tablespoons olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon salt plus more as needed
  • 1 teaspoon freshly ground black pepper plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1 cup raw green pumpkin seeds also known as pepitas
  • 1 cup dried cranberries
  • 1 cup chopped scallions green and white
  • 1 cup julienned roasted red pepper
  • 6 tablespoons balsamic vinegar
  • 1/3 cup mango chutney
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 garlic cloves minced
  • 1/4 cup olive oil

Instructions
 

  • Make the Salad: Preheat oven to 425 degrees F.
  • In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
  • Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
  • Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Notes

1. For uniform cooking and beautiful caramelization of the sweet potatoes, ensure they are cut into consistent 1-inch pieces and avoid overcrowding the roasting pan. Use two pans if necessary.2. When toasting pumpkin seeds, vigilance is key; they can go from perfectly golden to burnt in seconds. Keep them moving in the pan and remove immediately once fragrant and lightly colored.3. For the dressing, heating helps meld the flavors and create a more cohesive emulsion. Whisking in the olive oil off the heat or slowly ensures a stable dressing. Consider a microplane for mincing garlic to integrate it seamlessly.4. This dish holds well at room temperature for a short period, making it excellent for potlucks or holiday buffets. A sprinkle of fresh cilantro or parsley before serving can add a vibrant lift.