1. Toss together sweet potatoes, oil, salt and pepper. Spread in 15 x 10 x 1-inch baking pan. Bake, uncovered, at 450°F for 30 to 40 minutes or until tender, stirring after 20 minutes.
2. Meanwhile, in small saucepan combine cranberries, orange juice, honey and chipotle chile peppers. Bring to boiling. Reduce heat. Simmer, covered, about 10 minutes or until cranberries pop, stirring occasionally. Remove from heat.
3. In large bowl gently toss together potatoes, walnuts and cranberry mixture. Transfer to serving bowl. Sprinkle with onions.