Roasted Sweet Potatoes with Cranberries and Honey

Roasted Sweet Potatoes with Cranberries and Honey is a vibrant vegetarian side dish that is sure to rock your plate! It makes an amazing shareable dish for the holidays (helloooo Thanksgiving!) and is one of those rockstar dishes that looks super impressive but is super simple to make.

There’s something straight up magical about a pan of roasted sweet potato bites.

Literally every time I make them I have to stop myself from standing over the pan and eating the whole dang thing by myself. Sometimes, when I’m the only one working from home that day, I throw caution to the wind and go through with it.

No regrets.

This rockin’ recipe is one you’ll want to make every cranberry season. In fact, you can even freeze fresh cranberries when they’re available and make this year round.

I just bought 5 pounds of cranberries so I will FOR SURE be seeing scarfing this dish again and again.

This sweet potato side dish is so flipping good. If you’ve made my butternut version then you already know! With over 100 rave reviews, it’s one of those dishes that so many of y’all make for Thanksgiving and I’m so honored it’s become a tradition for so many!

I could go on but instead I’ll just insist that you get this deliciousness in your face ASAP.

Honey Roasted Sweet Potatoes with Cranberries and Feta

I wrote up the recipe using a 1 pound sweet potato which is enough to serve 2 large portions or 3 smaller sides.

For the holidays, the recipe can easily be doubled, tripled, or quadrupled to feed your family!

cook modeprevent your screen from going dark

• Preheat oven to 400℉. Line a baking sheet with parchment paper *OR* lightly rub with olive oil.

• Peel sweet potato and dice into ½ inch cubes.

• TIP: For crispier potatoes place cubes in a bowl of ice water for 10 minutes to remove some of the starch. (optional)

• Pat the sweet potato dry and add to the baking sheet. Drizzle with 2 tsp olive oil and sprinkle with ¼ tsp salt and ⅛ tsp garlic powder. Add desired amount of black pepper and mix it all together with hands so all the cubes are coated. For even crisping, arrange sweet potato so that each piece has a little space between them.

• Place baking sheet on the center rack of the oven and roast for 20-25 minutes.

• Once the potatoes are nice and crispy, remove from oven and add the fresh cranberries. Return to the oven for 5 minutes until softened and starting to burst on the pan.

• Remove from oven and add a sprinkle of cinnamon (optional but delicious) along with crumbled feta and honey. Taste and add any extra desired. For a spicy side you can opt for hot honey or use regular honey for a kiss of sweetness.

• Garnish with parsley for a burst of color and dig in while it’s hot! Extras of any of the ingredients can be added, to taste including salt, pepper, honey, and feta.

SERVING A CROWD?

• Clicking the print option on this recipe will allow you to select the number of servings you need and will adjust all the ingredient measurements for you. If you need assistance I’m happy to help you calculate how much you’ll need – just leave me a comment below.

• Feel free to serve additional honey and cinnamon on the side for guests to add as much as they’d like. You can also serve it with the feta on the side too.

Feel free to use fresh or dried cranberries for this dish. Dried will be sweeter, while fresh with have a delightful punch of tartness to pair with the sweet potato and honey. Let your taste buds be your guide and have fun with it! You can find additional swaps below the recipe card in the blog post if needed.
Nutrition Facts are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.

Calories: 160kcal, Carbohydrates: 20g, Protein: 4g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 15mg, Sodium: 522mg, Potassium: 259mg, Fiber: 3g, Sugar: 7g, Vitamin A: 9521IU, Vitamin C: 5mg, Calcium: 106mg, Iron: 1mg

SUBSTITUTIONS + SPECIAL DIETS

Need to make a swap? This section should help! As written, this recipe is grain-free, gluten-free, and vegetarian friendly. A few simple swaps can make it vegan if needed so I’ll highlight those as well!

SWEET POTATOES

You can roast cubed butternut squash or even cubed pumpkin for this recipe.

OLIVE OIL

Need to swap oils? I use olive oil but avocado oil or any mild oil can be used.

FETA CHEESE

If you’re one of my vegan or dairy-free friends, fret not! You can 100% make this dish dairy free.

There are vegan fetas on the market but honestly, simply skipping it still yields super delicious results. The seasoned sweet potatoes and cranberries are the real star of the show here!

If you’re not dairy-free and would like to try this dish with goat cheese – go for it! It’s awesome served atop whipped goat cheese or with some goat cheese crumbles on top.

HONEY

Speaking of my vegan chefs, an easy swap for the honey is to use a little drizzle of pure maple syrup. You could also try a little sprinkle of brown sugar or cinnamon sugar on the cranberries instead *OR* make the recipe without it entirely. If skipping the sweetness you can reduce the amount of cranberries used so the dish isn’t too tart. Feel free to leave me a comment if you need help with adjustments and I’ll be happy to assist! xoxo

If you get a chance to try these cranberry kissed honey roasted sweet potatoes, let me know!

Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!

Crazy for cranberries? You’ve GOT to try my Pumpkin Cranberry Muffins next!

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