Roasted Sweet Potatoes with Cranberries
Roasted sweet potatoes with cranberries is a healthy, make ahead savory side dish that’s perfect for Thanksgiving. Cubed sweet potatoes are oven roasted with garlic cloves, spices, and fresh cranberries. This quick and easy holiday side is sure to please!
Servings: 8 servings
Calories: 168kcal
Ingredients
- 4 medium sweet potatoes peeled and cubed
- 2 tablespoons maple syrup
- 3 tablespoons olive oil
- 7 garlic cloves smashed and roasted
- ½ teaspoon sage
- ½ teaspoon thyme
- ¼ teaspoon rosemary
- ¼ teaspoon nutmeg
- 1 cup cranberries fresh or frozen
Instructions
- Line a cookie sheet with aluminum foil. Brush with oil, and preheat the oven to 450 F.
- Put all the ingredients except the cranberries in a medium bowl, and gently stir to combine. Spread evenly in the pan.
- Bake for 10 minutes, then stir it to prevent burning. Rotate the pan.
- Bake for another 10 minutes, then add the cranberries and more olive oil. Stir well.
- After another 10 minutes of baking, remove from the oven and serve immediately.
Notes
- Don't overcrowd, put the cubed potatoes in a single layer on the roasting tray.
- To increase the flavor, evenly coat cubes with oil and spices.
- To prevent burning, turn the cubed veggies twice in 10-minute intervals.
- Cook more than you think you'll need as cubed potatoes shrink when roasted.
- To make this sweeter, drizzle with extra maple syrup or balsamic vinegar after baking.
Nutrition
Calories: 168kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 63mg | Potassium: 414mg | Fiber: 4g | Sugar: 8g | Vitamin A: 16045IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg
