> 1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
> 2 tablespoons olive oil, divided
> 1 teaspoon kosher salt
> 1/2 teaspoon freshly ground black pepper
> 1 cup fresh or frozen cranberries
> 1/4 cup water
> 2 teaspoons honey
> 1 (7-ounce) can chipotle chiles in adobo sauce
> 1/4 cup fresh cilantro leaves
Preheat oven to 450 degrees F.
Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat. Bake at 450 degrees F for 30 minutes or until tender, turning after 15 minutes.
Place remaining 1 tablespoon oil, cranberries, water, and honey in a saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1 tablespoon. Add chopped chipotle and 1 teaspoon adobo sauce to pan (reserve remaining chiles and sauce for another use). 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 fork until chunky.
Combine potatoes, and cilantro in a bowl. Add cranberry mixture to bowl; mix gently to coat.