Salt and pepper
2 fresh red hot chile peppers
1 garlic clove
1⁄3 cup red wine vinegar
1 tablespoon honey
3 tablespoons olive oil
1 medium red onion, chopped
2 cups pomegranate seeds or unsweetened dried cranberries
2 Put the sweet potatoes on a baking sheet, season with salt and pepper, and roast until tender when pierced with a knife, about 20 minutes.
3 While the sweet potatoes are roasting, make the dressing: Seed and chop the chile peppers. Transfer them to a food processor and add the garlic, vinegar, and honey. Whirl until finely chopped. Slowly pour in the olive oil with the motor running, and whirl until the dressing is smooth.
4 Toss the sweet potato chunks with the onion, pomegranate seeds, and dressing. Serve hot or cold.