Roasted Sweet Potatoes with Cranberries and Rosemary

Roasted Sweet Potatoes with Cranberries & Rosemary

Serves: 4–6

Ingredients

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp flaky sea salt
• Freshly ground black pepper
• ½ cup fresh cranberries (or dried cranberries if fresh aren't available)
• 2 tbsp toasted pecans or walnuts (optional)
• 1 tbsp maple syrup (optional, for a touch of sweetness)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potatoes with olive oil, rosemary, salt, and pepper until evenly coated.
3. Spread onto a parchment-lined baking sheet in a single layer.
4. Roast for 25 minutes, then add the cranberries and gently toss.
5. Return to the oven for another 10–15 minutes, until the sweet potatoes are caramelized and tender and the cranberries have softened.
6. Transfer to a serving dish and top with toasted pecans or walnuts. If desired, drizzle lightly with maple syrup before serving.