Roasted Sweet Potatoes with Cranberries Recipe
Roasted sweet potatoes with cranberries prove vegetables can actually flirt.
They show up caramelized, sweet, tangy, and leave you wondering why boring sides even exist.
This recipe mixes warm roasted cubes with juicy tart pops, creating a dish that looks like Pinterest sponsored your dinner table.
It balances sweet, savory, and tart, making you feel like a holiday goddess without the meltdown over burnt pies.
Even weekday meals glow up when cranberries join the party, because apparently, potatoes needed a sassy red accessory to finally shine.
Roasted Sweet Potatoes with Cranberries Recipe
Roasted sweet potatoes tossed with dried cranberries for a vibrant, tangy-sweet side.
Ingredients
- Sweet potatoes – 2 large about 1.5 lbs, cubed
- Olive oil – 3 tbsp
- Maple syrup – 1 tbsp
- Dried cranberries – ½ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh rosemary – 1 tsp chopped
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, maple syrup, salt, pepper, and rosemary.
- Spread evenly on baking sheet. Roast 25 minutes.
- Add dried cranberries, stir gently, and roast another 10 minutes.
- Serve warm with extra rosemary for garnish.
Notes
Nutritional Values (per serving)
- Calories: 240
- Total Fat: 8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 3 g
Vitamins & Minerals (per serving)
- Vitamin A: 280%
- Vitamin C: 35%
- Calcium: 6%
- Iron: 7%
- Potassium: 16%
Additional Notes
- Add pecans for crunch and extra flair.
- Fresh cranberries work too—just roast them with the potatoes for tart drama.
- Pairs perfectly with holiday spreads or simple weeknight bowls.
