Roasted Sweet Potatoes with Cranberries
Ladies, these Roasted Sweet Potatoes with Cranberries are holiday vibes on a baking sheet—sweet, tangy, and totally dressed to impress. The caramelized potatoes bring cozy warmth, while the cranberries crash the party with a pop of tart sass. It’s the perfect balance of festive flavor and everyday ease—like wearing lipstick with sweatpants. This vegan beauty shines as a side dish or a main event if you’re feeling bold. With minimal effort and maximum wow-factor, it’s basically self-care in edible form. Grab your tray, pour yourself something sparkly, and roast your way into pure seasonal glory.
Roasted Sweet Potatoes with Cranberries
Golden Roasted Sweet Potatoes with Cranberries, kissed with maple syrup and herbs—sweet, tangy, and vegan perfection for holidays or weeknight comfort.
Ingredients
- 3 large sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup dried cranberries
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper because scrubbing pans is overrated.
- In a large bowl, mix sweet potatoes with olive oil, maple syrup, cinnamon, salt, and pepper.
- Spread evenly on the baking sheet—give them room to crisp, not steam.
- Roast for 25 minutes, flipping halfway through.
- Add dried cranberries, then roast for another 10 minutes until everything is golden and glistening.
- Sprinkle with parsley before serving and bask in your culinary brilliance.
Notes
Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 3 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 320%
- Vitamin C: 30%
- Iron: 8%
- Magnesium: 14%
- Potassium: 17%
Additional Notes / Tips
- Swap maple syrup for agave if you prefer a lighter sweetness.
- Add a sprinkle of toasted pecans for crunch and contrast.
- For a savory twist, toss in a dash of smoked paprika.
- Serve over quinoa or spinach for a complete vegan meal.
- Leftovers taste divine tossed into a salad the next day.
