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.