Cinnamon-Roasted Sweet Potatoes with Fresh Cranberry-Pecan Relish Cinnamon-Roasted Sweet Potatoes with Fresh Cranberry-Pecan Relish
Cinnamon-Roasted Sweet Potatoes with Fresh Cranberry-Pecan Relish

Cinnamon-Roasted Sweet Potatoes with Fresh Cranberry-Pecan Relish

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Recipe - Welcome
Cinnamon-Roasted Sweet Potatoes with Fresh Cranberry-Pecan Relish
Prep Time15 Minutes
Servings4
Cook Time45 Minutes
Calories420
Ingredients
2 lbs sweet potatoes
4 Tbs butter, melted
1 Tbs olive oil
2 tsp honey
1/4 tsp cinnamon
1/4 tsp salt
1 cup fresh cranberries
3 Tbs sugar
2 Tbs orange juice
1 Tbs fresh parsley leaves
1/2 tsp lime zest
2 Tbs pecans, finely chopped
Directions
  1. Preheat oven to 375° F.
  2. Peel the sweet potatoes, and cut into 1/2-inch thick rounds. Place in a large bowl. Add butter, olive oil, honey, cinnamon and salt. Toss to coat.
  3. Line a baking sheet with parchment paper. Spread the sweet potatoes onto the baking sheet in an even layer. Bake for 35 to 45 minutes. Flip the potatoes after 20 minutes. Continue to cook until slightly charred and fork-tender. 
  4. To make the cranberry-pecan relish, add cranberries, sugar, orange juice, parsley and lime zest to a food processor. Pulse several times until cranberries are roughly chopped. Strain into a bowl. Stir in the pecans. When sweet potatoes are ready, add to a serving dish. Spoon the cranberry mixture over the top.
Nutritional Information

Per Serving: 

Calories: 420, Fat: 18 g (8 g Saturated Fat), Cholesterol: 30 mg, Sodium: 280 mg, Carbohydrates: 64 g, Fiber: 10 g, Protein: 5 g. 

 

15 minutes
Prep Time
45 minutes
Cook Time
4
Servings
420
Calories

Shop Ingredients

Makes 4 servings
2 lbs sweet potatoes
Alexia Sweet And Savory Potato - 20 Ounce
Alexia Sweet And Savory Potato - 20 Ounce
$6.48 was $7.98$0.32/oz
4 Tbs butter, melted
Plugra Butter - 8 Ounce
Plugra Butter - 8 Ounce
$3.48$0.44/oz
1 Tbs olive oil
Bertolli Olive Oil - 750 ml
Bertolli Olive Oil - 750 ml
$12.48 was $14.48$0.02/ml
2 tsp honey
Brookshire's Honey - 12 Ounce
Brookshire's Honey - 12 Ounce
$4.48$0.37/oz
1/4 tsp cinnamon
Badia Cinnamon Sticks - 1.25 Ounce
Badia Cinnamon Sticks - 1.25 Ounce
$1.58 was $1.78$1.26/oz
1/4 tsp salt
Morton Salt - 26 Ounce
Morton Salt - 26 Ounce
$2.18$0.08/oz
1 cup fresh cranberries
Bonne Maman Preserves, Cranberry-Cherry
Bonne Maman Preserves, Cranberry-Cherry
$5.38$0.41/oz
3 Tbs sugar
Sugar In The Raw - 32 Ounce
Sugar In The Raw - 32 Ounce
$4.38 was $4.68$0.14/oz
2 Tbs orange juice
Brookshire's Orange Juice - 48 Fluid Ounce
Brookshire's Orange Juice - 48 Fluid Ounce
$5.28$0.11/fl oz
1 Tbs fresh parsley leaves
Parsley - 1 Each
Parsley - 1 Each
$0.98
1/2 tsp lime zest
Endust Lemon Zest Multi-Surface Dusting Spray - 12.5 Ounce
Endust Lemon Zest Multi-Surface Dusting Spray - 12.5 Ounce
$4.68$0.37/oz
2 Tbs pecans, finely chopped
Pecan Nation Maple Healthy Snacking Pecans - 4 Ounce
Pecan Nation Maple Healthy Snacking Pecans - 4 Ounce
$4.98$1.25/oz

Nutritional Information

Per Serving: 

Calories: 420, Fat: 18 g (8 g Saturated Fat), Cholesterol: 30 mg, Sodium: 280 mg, Carbohydrates: 64 g, Fiber: 10 g, Protein: 5 g. 

 

Directions

  1. Preheat oven to 375° F.
  2. Peel the sweet potatoes, and cut into 1/2-inch thick rounds. Place in a large bowl. Add butter, olive oil, honey, cinnamon and salt. Toss to coat.
  3. Line a baking sheet with parchment paper. Spread the sweet potatoes onto the baking sheet in an even layer. Bake for 35 to 45 minutes. Flip the potatoes after 20 minutes. Continue to cook until slightly charred and fork-tender. 
  4. To make the cranberry-pecan relish, add cranberries, sugar, orange juice, parsley and lime zest to a food processor. Pulse several times until cranberries are roughly chopped. Strain into a bowl. Stir in the pecans. When sweet potatoes are ready, add to a serving dish. Spoon the cranberry mixture over the top.