Need a refreshing change from the traditional casseroles loaded with sugar? Try our roasted sweet potatoes with cranberries that give this dish a special tartness to compliment the sweetness of the maple syrup.
Want more ways to serve up more potato recipes for the holidays? Try our homemade mashed potatoes and parsley potatoes for a simpler preparation.
Ingredients
Our roasted sweet potatoes with cranberries recipe uses pantry staples that can easily be found in the fall. Let's talk about some of the key ingredients.
- Vegetable: We used 4 medium sweet potatoes that were peeled and cubed.
- Sweetener: We used maple syrup as a sweetener.
- Aromatics: We used large garlic cloves that were peeled and smashed.
- Fruit: We used frozen cranberries, but you can also use fresh.
See recipe card for full information on ingredients and quantities.
How to Make Roasted Sweet Potatoes
Gather the ingredients for our roasted sweet potatoes with cranberries. Rinse and cube each sweet potato and rinse the fresh or frozen cranberries. Peel the garlic cloves.
- Place the cubes of sweet potato, 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. (image 1)
- Spread out the cubes and garlic cloves on a foil-lined baking sheet that has been brushed with oil. (image 2)
- Bake for 10 minutes at 450°F. Stir to prevent burning. Rotate the 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. (image 3)
- Serve and enjoy! If you are looking for a new way to eat this healthy vegetable, we encourage you to give this recipe a try because it's quick and easy to make. Its savory flavors are an exciting twist that won't disappoint. (image 4)
Recipe FAQs
If you are having issues with them burning, you may want to first check the temperature of your oven by preheating it with an oven thermometer inside. Also, ovens often have hot spots, so rotating the tray while cooking may help. Last, make sure to cut them into similar-sized pieces to ensure all of them cook evenly in the same amount of time.
No, there is no need to soak them. However, if you cut them in advance, you can cover them with water to keep them from changing colors. Just be sure to drain well and pat them dry before cooking.
Yes, you can as long as you scrub the outsides very well before cooking. In this recipe, we prefer the look without the skin in this recipe.
Yes, they are low in fat, high in potassium, rich in complex carbs and fiber, and have a low glycemic index. In our recipe, a serving size of ⅓ cup has 109 calories, 18.8g carbs, and is also high in vitamin A. For more nutritional information, scroll to the bottom of the recipe card.
Yes! Allow the roasted 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.
Serve
If you're looking for other roasted vegetable side dishes, make sure to try our recipes for roasted cabbage wedges, marinated red onions, roasted kernel corn, and acorn squash.
Expert Tips
- Don't overcrowd: put the cubes 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 cubes of sweet potato shrink when roasted.
- To make this sweeter, drizzle with extra maple syrup or balsamic vinegar after baking.
More Potato Side Dishes You'll Love
Recipe
Roasted Sweet Potatoes with Cranberries
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.
Video
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
Serving sizes and nutritional information are only an estimate and may vary from your results.
Laura
OOPS ! I gave it 5 stars but forgot to give it 5 stars !
Laura
I agree that this dish would look nicer without the sweet potato peels, but I like the added nutrition from the peels. I used honey instead of maple syrup because it's what I had and cinnamon instead of nutmeg because it's what I had. So, I made some changes but feel it was close enough to the original to be able to rate the recipe and I give it 5 big, bright stars ! Much better than all those sugar and marshmallow heavy dishes !
Emma
Thank you so much, Laura! We're so happy that you enjoyed this recipe so much!
Sandi
Served this today and it was a good change from other sweet potato dishes. The flavors were complimentary. Everyone liked it and made positive comments. Will serve again.
Emma
Thank you so much, Sandi! We're honored that everyone liked this dish so much.
Beth
Roasted sweet potatoes are really nice. The roasted flavor blends with the tangy taste of cranberries and garlic.
Emma
All of these ingredients do taste so nice together. Thanks for commenting!