Easy Roasted Sweet Potatoes with Apples and Cranberries

Easy Roasted Sweet Potatoes with Apples and Cranberries

A comforting dish that combines sweet potatoes, apples, and cranberries, bringing warmth and flavor perfect for weeknights or gatherings.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 6 servings

Course: Side Dish, Vegetarian

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

Main Ingredients

4 medium sweet potatoes, peeled and cubed
2 medium apples, cored and diced Use firmer varieties like Honeycrisp or Pink Lady.
1 cup fresh cranberries or frozen No need to thaw if frozen.

Seasoning and Oil

3 tablespoons olive oil
2 tablespoons brown sugar Can substitute with granulated sugar, maple syrup, or honey.
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme Optional, add in last 5 minutes.

Method

Preparation

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a bowl, combine the sweet potatoes, apples, and cranberries.
Drizzle with olive oil and sprinkle with brown sugar, cinnamon, salt, and black pepper. Toss to coat.

Cooking

Spread the mixture on the baking sheet and roast for 30-40 minutes, stirring halfway through.
If using thyme, add it during the last 5 minutes of roasting.

Serving

Let cool for 5-10 minutes before serving. Pair with grilled chicken, seared pork, or a tahini-dressed grain bowl.

Notes

Cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently in a 350°F (175°C) oven or on a skillet. You can freeze portions for up to 3 months; thaw overnight and reheat in the oven.