Cinnamon-Roasted Sweet Potatoes with Fresh Cranberry-Pecan Relish
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
- Preheat oven to 375° F.
- 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.
- 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.
- 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
Alexia Fries, Sweet Potato - 20 Ounce
Challenge Butter Butter, Salted - 4 Each
Texas Olive Ranch Olive Oil, Extra Virgin - 16.9 Ounce
Desert Creek Honey Honey, Raw, Texas - 1 Pound
Cinnamon Toast Crunch Treats, Cinnamon - 8 Each
Evolution Salt Salt, Himalayan Gourmet, Shaker - 5 Ounce
Brookshire's Dried Cranberries - 9.5 Ounce
Imperial Sugar 10X Powdered Sugar - 32 Ounce
Brookshire's Orange Juice - 1 Gallon
Fresh Parsley - 1 Each
Full Circle Market Bathroom Cleaner, Lime Zest - 32 Fluid ounce
Pecan Nation Pecans, Cinnamon - 4 Ounce
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
- Preheat oven to 375° F.
- 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.
- 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.
- 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.