This post was originally published on October 10, 2017.
Roasted sweet potatoes with cranberries are a refreshing change from the traditional casseroles that are loaded with sugar.
This side dish has a delightful surprise of the occasional mouthful of roasted garlic. The cranberries not only add a lovely burgundy color, but also a special tartness that compliments the maple syrup on this popular vegetable.
Four spices that are traditionally used at Thanksgiving can be tasted in here: sage, thyme, rosemary, and nutmeg.
Are sweet potatoes healthy?
- Low in fat
- High in potassium
- Rich in complex carbs and fiber
- Have a low glycemic index
How many calories are in one serving?
For a serving size of ⅓ cup, there are 109 calories and 18.8g carbs. This recipe is also high in vitamin A. For more nutritional information, scroll past the recipe card.
Can you freeze this recipe?
Yes, you most certainly can. If you have any leftovers that you want to freeze, allow the vegetables to cool then freeze in an airtight freezer zip top bag or a freezer safe container. This recipe will keep well in the freezer for up to one month.
How to Make
Gather the ingredients. Rinse and cube the sweet potatoes and rinse the fresh or frozen cranberries. Peel the garlic cloves.
Place the cubed sweet potatoes, dried spices, garlic cloves, oil, and maple syrup in a large bowl. Save the cranberries for later.
Mix together with a large spoon until every cube is well coated.
Spread out the cubed sweet potatoes and garlic cloves on a foil-lined baking sheet that has been brushed with oil.
Bake for 10 minutes at 450 F. Stir to prevent burning. Rotate pan and cook for another 10 minutes. Add the cranberries and a bit more oil if necessary.
Bake for the last 10 minutes. Remove from the pan and place in a bowl. Serve warm.
If you are looking for a new way to this healthy vegetable, I encourage you to give this recipe a try because it's quick and easy to make. Its savory flavors are a exciting twist that won't disappoint.
This healthy side dish is a lovely addition to your holiday table.
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Roasted Sweet Potatoes with Cranberries
- 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
- 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.
- 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.