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Cranberries and Sweet Potatoes

Cranberries and Sweet Potatoes

  • 6 cups sweet potatoes - peeled and cut into cubes
  • 8 ounce bag of cranberries (Option: wait until after you roast the potatoes and then mix in dried cranberries!)
  • 1 tablespoon coconut oil, melted (Option: swap coconut oil for olive oil)
  • 1 tablespoon maple syrup (this is optional if you are cutting back on sugars)
  • 2 teaspoons cinnamon
  • 1 teaspoon salt

Serves: 6

Preheat oven to 400 degrees.

In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated.

Sprinkle on cinnamon and 1/2 teaspoon of salt and stir to coat evenly. Pour onto a cookie sheet lined with parchment paper.

Roast for 40 minutes or until you can easily pierce the potatoes with a fork. Remove from oven and sprinkle with remaining 1/2 teaspoon of salt. 

Nutrition Facts (1 serving):
Calories: 141 kcal
Carbs: 32 g
Protein: 2 g
Sodium: 435 mg

Recipe courtesy of