THE RECIPE JOURNAL · Side Dish
Zesty Sweet Potatoes and Cranberries
This vibrant side dish combines the natural sweetness of roasted potatoes with the tangy burst of fresh cranberries, creating a perfect balance of flavors. It’s easy to make and adds a refreshing twist to any meal.
FROM THE KITCHEN • Zesty Sweet Potatoes and Cranberries
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F. Lightly spray a 15 x 10-inch baking dish with cooking spray to prevent sticking. In a big bowl, whisk together the oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice, and curry powder until everything is well combined. Toss in the sweet potatoes, cranberries, and pecans, making sure they’re all nicely coated with the mixture. Spread everything evenly in the prepared baking dish. Pop it in the oven and bake for about 50 to 60 minutes, giving it a good stir every now and then so nothing sticks and everything cooks evenly. Once the sweet potatoes and cranberries are soft and tender, transfer the dish to a serving bowl and enjoy right away.
Why you’ll love it
This dish combines the natural sweetness of sweet potatoes with the tartness of cranberries, creating a bright and flavorful side. It’s easy to prepare and adds a festive touch to any meal. Plus, it’s packed with vitamins and antioxidants.
How to serve
Serve warm alongside roasted meats, such as turkey or chicken, to balance savory flavors. It also pairs well with a fresh green salad for a lighter meal. Garnish with chopped nuts or fresh herbs for added texture and color.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the sweet potatoes soft and the cranberries intact. Avoid freezing, as the texture may change.
