Cranberry Herb Roasted Sweet Potato & Yukon Gold Bake

Cranberry Herb Roasted sweet Potatoes

Prep Time: 20 minutes
Cook Time: 50–60 minutes
Servings: 6

Ingredients 

• 2 large sweet potatoes, peeled
• 3 medium Yukon Gold potatoes, peeled
• ¾ cup fresh or frozen cranberries
• ⅓ cup dried cranberries
• 3 tablespoons olive oil
• 2 tablespoons butter, melted
• 2 tablespoons maple syrup or honey
• 3 garlic cloves, finely minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons grated Parmesan cheese, optional
• Fresh rosemary and thyme, for garnish

Instructions 

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
2. Cut the sweet potatoes and Yukon Gold potatoes into thin, even rounds, about ⅛–¼ inch thick. Keeping the slices similar in thickness will help them cook evenly.
3. In a small bowl, whisk together the olive oil, melted butter, maple syrup or honey, minced garlic, thyme, rosemary, oregano, salt, black pepper, and smoked paprika until well combined.
4. Arrange the sweet potato and Yukon Gold slices upright in the prepared baking dish, alternating between the two varieties. Slightly overlap the slices to create neat rows.
5. Tuck the fresh or frozen cranberries between the potato slices, distributing them evenly throughout the dish.
6. Drizzle the garlic-herb butter mixture evenly over the potatoes. Use a pastry brush or spoon to work some of the mixture between the slices so every layer is well seasoned.
7. Loosely cover the baking dish with aluminum foil. Bake for 30–35 minutes, allowing the potatoes to soften while preventing the tops from browning too quickly.
8. Remove the foil and scatter the dried cranberries over and between the potatoes. Return the dish to the oven and bake uncovered for another 20–25 minutes, or until the potatoes are fork-tender with golden, lightly caramelized edges.
9. If using Parmesan cheese, sprinkle it over the top during the final 5 minutes of baking. Continue baking until the cheese is lightly melted and golden.
10. Remove the baking dish from the oven and let it rest for about 5 minutes. Sprinkle with chopped parsley and garnish with fresh rosemary and thyme before serving.

Tips

•For a beautiful presentation, choose sweet potatoes and Yukon Gold potatoes that are similar in diameter. A mandoline slicer works especially well for creating thin, uniform slices.

•If the potatoes begin browning before they are completely tender, loosely cover the dish with foil and continue baking until a fork easily slides through the centers.

•For a more savory dish, reduce the maple syrup or honey to 1 tablespoon. For extra crunch and a festive holiday touch, add chopped pecans or walnuts during the final 10 minutes of baking.

•For crispier, caramelized edges, place the finished dish under the broiler for 1–2 minutes. Watch carefully to prevent burning.

Storage 

•Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.

•For the best texture, reheat the potatoes in a 350°F (175°C) oven for 10–15 minutes, or until thoroughly warmed. Individual portions can also be reheated in the microwave, although the potato edges will be softer.