Sweet Potato Salad with Caramelized Onions, Watercress, and Guajillo Chile Dressing

1. Toasting Chiles and Garlic

Warm 3/4 cup of preferred oil in a 12-inch skillet over medium heat. Add two dried guajillo chiles and two quartered garlic cloves to the warm oil, toasting them for about 30 seconds until they release a toasty aroma. Once toasted, transfer the chiles to a blender. Let the oil and garlic in the skillet cool for 5 to 10 minutes, then blend them into the chile mixture later.

2. Making the Dressing

Add 1/4 cup of sherry vinegar and a pinch of salt to the toasted chiles in the blender, blending for about 30 seconds until smooth. After the oil and garlic have cooled, add them to the blender and blend into the chile mixture to create a flavorful dressing.

3. Caramelize Onions and Cook Sweet Potatoes

In the same skillet, caramelize one large red onion, cut into 1/2-inch cubes, over medium heat for 9 to 10 minutes, stirring occasionally. Peel and cube three medium sweet potatoes. Add the sweet potatoes to the skillet with the caramelized onions. Pour in 1/2 cup of the guajillo chile dressing and a pinch of salt. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender and infused with the dressing.

4. Assembling the Salad

Once the sweet potato mixture has cooled, arrange two large bunches of watercress into nests on serving plates. Spoon the cooled sweet potato mixture over the watercress and drizzle with the remaining dressing to taste.