Roasted Sweet Potatoes with Cranberries

This has it all: Sweet, Tart, and a little Spicy (if you want). Sweet potatoes, cranberries, pumpkin seeds...a new and interesting side for any time of the year, especially the Holidays! Trade out the Flying Olive Chipotle Extra Virgin Olive Oil for one of our mild-medium Single Varietals for less heat. Barb L

Serves: 2


1 ½ pounds (about 2 medium) sweet potatoes peeled and cut into 2” pieces

2 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil or a mild-medium Single Varietal for less heat, divided

¼ tsp Kosher salt

¼ tsp freshly ground black pepper

1/3 cup whole fresh or frozen cranberries

¼ cup water

2 tsp honey, more to taste

2 Tbsp finely chopped shallots (about 1 smallish shallot)

¼ cup pepitas (pumpkin seeds)


Preheat oven to 450 degrees.

Place the sweet potato chunks on a large baking sheet with sides (jelly-roll pan). Drizzle 1 ½ Tbs Flying Olive Chipotle Extra Virgin Olive Oil or a mild-medium Single Varietal of Choice over the sweet potatoes, and sprinkle with salt, and pepper and mix well. Bake for about 15 minutes. Flip the potatoes over. Cook an additional 10-15 minutes until the potatoes are just tender.

In the meantime, place remaining EVOO, cranberries, water, and honey in a saucepan. Place pan over medium-low heat and bring to a boil. Cover, reduce heat, and cook about 8 minutes until the cranberries are split open and soft. Add the shallots and cook for about 2 additional minutes. Stir occasionally.

When the cranberries/onion mixture is done, remove to a solid surface and mash it with a potato masher or fork. They will be somewhat chunky.

Place the pepitas in a skillet and toast over medium heat until they are lightly browned. Be sure to keep shaking or stirring the pepitas so they don’t burn. Place on a plate or bowl and set aside.

Add the sweet potatoes to a large bowl, add the cranberry mixture and gently fold it in (the potatoes are very soft, go gently) until the potatoes are coated. Sprinkle on the pepitas and serve.

Submitted by Barb L.