Roasted Sweet Potato Salad with Warm Chutney Dressing

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This is one of the best things I have ever eaten!! EVER!!! Following the advice of a previous post, I only used 1/2 cup of the red peppers and I subbed roasted and salted sunflower seeds for the pumpkin seeds. Also, I used fresh mango in the salad instead of mango chutney in the dressing! Absolutely divine!!

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We eat a lot of sweet potatoes year round. This was an excellent change of pace. Nice colors and textures. Liked the spicing. I thought there might be a bit to much roasted red peppers, but my wife didn't. She likes roasted red peppers. We will serve it again.

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This touches all of the holiday flavors in one great salad. My friends always request I bring this to holiday meals.

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I tried this recipe about 5 years ago because something had to give! Every year I found myself choking down that sweet potato mess with the marshmellows on top, smile, and complementing the chef. Yuck! I'll wait for the pumkin pie than you. This recipe was a HIT with the entire family! Now, this has become one of those recipes that the family expects at Thanksgiving and Christmas and there is never any left overs! I prepare it according to the recipe except for the pumkin seeds, I sub whatever nut catches my eye at the market and I use freshly mashed mango.

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They is a great dish! Just made it for the first time for friends staying at the beach. Everyone loved it, even a young person who doesn't ever eat sweet potatoes. I had to substitute sunflower seeds for the pumpkin seeds and I had my own homemade chutney (apple and pepper. I see lots of versatility with this recipe. One friend is adding it to her Thanksgiving table this year. We were competing for the leftovers and will plan to make it often.

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This was very good, but oily.
Mixed the onions in with sweet potatoes and roasted chopped Walla Walla onions. Used 2 Tbs oil to roast the sweet potatoes and onions.
Dry fried the pepitas, no oil is needed.
Cut the dressing recipe in half.
Used 1/2 cup dried cherries instead of cranberries.
The roasted red peppers could be optional. They were a bit odd flavored in this salad, but if you like them, go for it.

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This reciipe was shared with me by my son- in- law Bob.

What a great explosion of flavors!

I served this dish at Thanksgiving and my recent Christmas party and received rave reviews.

The nice feature is you can bake the sweet potatoes a day ahead, then toss all other ingredients a few hours before serving.
Liz

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This salad tasted great served at room temperature and even chilled. I will be making this often.

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This was a pretty and great salad. Only comments are that I used only 1/2 of the dressing and it still felt slightly over dressed. Also I used about 1/2 to 2/3 of the cranberries only and I thought the red peppers detracted from the flavors. I subbed sliced almonds one time when I didn't have pumpkin seeds and pomegranate seeds for the cranberries another time for a more rustic approach.

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Love this recipe, although I don't know where they came up with the prep time for this. It's quite a lot of ingredients but it meshes well. I didn't have a recipe for the chutney let alone the time to make that too- so I bought pre-made chutney and it worked out just as well. I wouldn't add as much oil as the recipe calls for though and I think the recipe would be excellent even without the peppers- the pumpkin seeds are a nice touch though. I made this for a potluck at work and got great reviews- and at home. Defintitely a keeper!