Sheet Pan Sweet Potato & Cranberry Bake
This vibrant Sheet Pan Sweet Potato & Cranberry Bake blends the natural sweetness of roasted sweet potatoes with the tartness of cranberries, creating a delightful dish perfect for any occasion. The crispy edges and juicy bites make it an irresistible addition to holiday gatherings or a comforting weeknight dinner. Enjoy the harmony of flavors while bringing everyone together around the table!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 1 cup fresh or frozen cranberries (about 150g)
- 2 tbsp extra virgin olive oil
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine cubed sweet potatoes, cranberries, olive oil, maple syrup, cinnamon, salt, and pepper. Toss until evenly coated.
- Line a baking sheet with parchment paper and spread the mixture in a single layer.
- Roast for about 25-30 minutes, stirring halfway through until golden brown and fragrant.
- Serve warm, drizzling additional maple syrup over the top if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg