What could make sweet potatoes even better? Maple, cinnamon, and cranberries! This Maple Roasted Sweet Potatoes and Cranberries is the perfect side any day of the week.
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Maple syrup goes with so many things, besides pancakes and waffles. Although a nice big fluffy Belgian waffle, a dollop of butter, and warm maple syrup is hard to beat. 😉
I do love using maple syrup in recipes that I create to take the place of sugars from time to time. On Friday I shared my recipe for Maple-Glazed Chicken with Butternut Squash. <— Who knew a maple glaze could be so perfect?! I did, of course.
It’s just the season of sweet potatoes and cranberries. The sweetness from the sweet potatoes and maple syrup pair so perfectly with the tartness of the roasted cranberries.
I have made this several times, always with enough for leftovers, because I love heating this up for lunch over the course of a following days.
I always toss in a handful of fresh cranberries before serving, and you can totally skip this step. I just really love cranberries!
I have also thought about making this with dried cranberries, since they tend to be sweet.
It would be a great option for those with younger kids, who may not be too keen on the idea of tart cranberries mixed up in their sweet potatoes.
We eat this as a side dish to roasted chicken or pork, but this would make a fabulous addition to your holiday table as a side dish.
I was just telling Zack the other night that I should make this for Thanksgiving, instead of the normal sweet potato or pumpkin crumble casserole. It’s just far easier to be honest.
And who doesn’t want a simpler dish for the already dozens of dishes you have to prepare for the holiday spread?!
If you’re not keen on sweet potatoes, you could use butternut squash. After all, butternut squash also pair really well with cinnamon and maple syrup.
Just make this dish your own and you will have your family begging you to make it again!
This is also a great dish to prepare before hand and reheat the day you’re going to eat it. (see, perfect for the holidays!)
Can I make this ahead of time?
Yes – follow the recipe through, cool completely, and store in an air tight container in the fridge for up to 3 days. Heat and serve.
- butternut squash for the sweet potato
- dried cranberries for the fresh cranberries
- honey instead of maple syrup
Holiday Side dish ideas:
- The Best Southern Cornbread
- Brussels Sprouts Salad with Apple, Bacon, Cranberries and a Citrus Dressing
- Simple Southern Collard Greens
- 6 cups sweet potato, peeled, and diced into 3/4 to 1 inch chunks
- 8 ounce bag of fresh cranberries
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon salt
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper, and set aside.
- In a large bowl mix together the sweet potatoes, cranberries, oil, maple syrup, cinnamon, and salt. Toss to thoroughly coat everything. Pour onto the prepared baking sheet, creating a single layer. Roast for 30 to 40 minutes, stirring at the half way point. Roast until fork tender. Remove from the oven and serve warm.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 426mgCarbohydrates: 51gFiber: 8gSugar: 19gProtein: 4g