Brookshire's

Cinnamon-Roasted Sweet Potatoes with Fresh Cranberry-Pecan Relish

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

Servings

420

Calories

Shop Ingredients

Makes 4 servings

2 lbs sweet potatoes

Alexia Fries, Sweet Potato - 20 Ounce

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$7.49 was $8.49$0.37/oz

4 Tbs butter, melted

Challenge Butter Butter, Unsalted - 4 Each

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$6.99 was $7.49$1.75 each

1 Tbs olive oil

Bertolli Olive Oil, Cooking - 25.36 Ounce

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$15.99 was $19.99$0.63/oz

2 tsp honey

Desert Creek Honey Honey, Raw, Texas - 12 Ounce

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$7.49$0.62/oz

1/4 tsp cinnamon

Badia Cinnamon Powder - 2 Ounce

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$1.79$0.90/oz

1/4 tsp salt

Morton Ice Cream Salt, Rock Salt - 4 Pound

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$2.29$0.57/lb

1 cup fresh cranberries

Brookshire's Dried Cranberries - 9.5 Ounce

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$3.49$0.37/oz

3 Tbs sugar

Sugar In The Raw Cane Sugar, Turbinado - 32 Ounce

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$4.79$0.15/oz

2 Tbs orange juice

Brookshire's Orange Juice - 1 Gallon

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$8.49$8.49/gal

1 Tbs fresh parsley leaves

Adams Parsley - 1.59 Ounce

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$6.49$4.08/oz

1/2 tsp lime zest

Zest Refreshing Bars, Aqua - 8 Each

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$7.49$0.94 each

2 Tbs pecans, finely chopped

Pecan Nation Pecans, Cinnamon - 4 Ounce

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$4.99$1.25/oz

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.