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.