Roasted sweet potatoes with cranberries are a refreshing change from the traditional sweet potato casseroles that are loaded with sugar. This side dish has a delightful surprise of the occasional mouthful of roasted garlic. The cranberries not only add a lovely burgundy color, but also a special tartness that compliments the maple syrup on the sweet potatoes. Four spices that are traditionally used at Thanksgiving can be tasted in here: sage, thyme, rosemary, and nutmeg. Plus, this dish has lots of healthy fiber and vitamin A.
Roasted cranberry sweet potatoes pair well with our baked ham, hasselback potatoes, and soft dinner rolls. If you are looking for a new way to eat sweet potatoes, I encourage you to give this recipe a try because it’s quick and easy to make, plus its savory flavors are a welcoming twist. You won’t be disappointed.
These roasted sweet potatoes with cranberries are a refreshingly savory side dish packed with flavor and healthy nutrients.
- 4 medium sweet potatoes, peeled and cubed
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 6 garlic cloves, smashed and roasted
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/4 teaspoon nutmeg
- 1 cup cranberries, fresh or frozen
- Line a cookie sheet with aluminum foil 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.
- 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.
- There will be parts of the sweet potato that will be baked onto the foil. These little bitties are a delicious treat for the cook to nimble on while getting the rest of dinner ready. Yummy!