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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 Whisk
  • 1 Chef's knife

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

For perfectly roasted sweet potatoes, ensure the roasting pan is not overcrowded; use two pans if necessary to allow for proper caramelization and even cooking. Overcrowding steams the potatoes instead of roasting them. When toasting pumpkin seeds, keep a close eye and stir constantly, as they can burn quickly; a golden color and fragrant aroma indicate readiness. For the warm chutney dressing, gently heat the ingredients to allow them to meld, then whisk vigorously as you add the olive oil to emulsify, ensuring a smooth, cohesive dressing. Consider adding a small pinch of cayenne pepper to the dressing for a subtle warmth that complements the sweet and tangy notes. A sprinkle of fresh chopped cilantro or parsley as a garnish can add a vibrant color and fresh herbaceousness, elevating the final presentation.