- Skill Level: Simple
- Makes: 8 portions
- Nutritional Values Per Serving: Portion size: 1 of 8 servings; Calories: 174; Fat: 9g; Saturated Fat: 2g; Carbohydrates: 23g; Fiber: 3g; Sugars: 9g; Protein: 2g; Cholesterol: 8mg; Sodium: 261mg
- Total Time: 50 minutes
- Hands-On Time: 15 minutes
Ingredients
- 5 medium sweet potatoes, peeled and diced into 1-inch chunks (about 1 1/2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 cup cranberry juice cocktail
- 3 tablespoons dark brown sugar
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/4 cup toasted almonds, chopped
Instructions
- Preheat the oven to 400F (204C).
- On a baking tray, toss the sweet potato cubes with olive oil, salt, and pepper, and spread them in a single layer. Roast until golden and tender, about 3040 minutes.
- While the potatoes roast, heat the cranberry juice in a small saucepan over medium-high heat and simmer until reduced by half.
- Stir the dark brown sugar, butter, and cinnamon into the reduced juice until melted and combined to form a glaze.
- Transfer the roasted sweet potatoes to a large bowl, pour the cranberry glaze over them, and toss to coat evenly.
- Serve on a platter and sprinkle with the toasted chopped almonds.
