Monday, December 27, 2021

Roasted Sweet Potatoes, Apples and Cranberries

Sweet Potates are one of my very favorite fall/winter foods. We almost always have sweet potatoes in our kitchen from our favorite local produce farm because they are so versatile and can be used in stews and soups, mashed, souffled or fried, but roasted is one of my absolute favorite ways to cook them.

Sweet potatoes also pair well with so many things, but are especially delicious as an accompaniment to grilled or roasted poultry or pork.

The first time I made this dish, my husband who is NOT normally a big veggie or fruit eater, absolutely demolished his portion. He love it, and declared right then, "that's a keeper!" 

Did you know?
Sweet potatoes are known to be a great source of beta-carotene, but they also deliver good sources of vitamin A, a good source of vitamin C, and are full of manganese, calcium, potassium, iron, vitamin B6 and fiber.

Sounds good? It gets better: the sweet potato has a lower glycemic index than the potato.

1 lb sweet potatoes or about 2 medium-sized sweet potatoes  
1 honeycrisp apple (or any hard crunchy apple)
1 cup cranberries
2 tablespoon olive oil
1/3 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon salt

Heat oven to 350. Spray a medium-size 9x9 baking pan or casserole dish with cooking spray. 

Peel the sweet potatoes then cut them in half and slice the potatoes into 1/4-inch half-moon shapes. Add them to a large bowl.

Peel and cut the apples in half, then into quarters. Remove the core and seeds. On a cutting board, slice the apple quarters into 1/4-inch slices. Add the apples to the sweet potatoes.

Add the cranberries, olive oil, maple syrup, cinnamon, salt to the sweet potatoes and apples and mix to combine.

Place the mixture into the prepared baking pan. Roast the sweet potatoes for 45 minutes or until the potatoes and apples are nice and tender. Stir several times during baking.

Remove from the oven and serve while hot. Any leftovers can be stored in the refrigerator for several days. To reheat, simply pop in the microwave to warm up.

Recipe adapted from One Hot Oven


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