Roasted Sweet Potatoes with Pecans and Cranberries
An easy, healthy side dish made with cinnamon roasted sweet potatoes, toasted pecans, and sweet, tart dried cranberries.
Bring on the holidays! This is the time of year when almost everything revolves around food. I will be sharing some indulgent and decadent recipes for the upcoming holidays, but also some good-for-you recipes that will help keep things balanced!
Thanksgiving is known for its turkey and calorie-laden sides, such as green bean casserole, mashed potatoes, brown sugar candied pecan sweet potatoes, and sinful pies. However, I wanted to lighten things up with a healthier option. These Cinnamon Roasted Sweet Potatoes are a no-sugar-added, gluten-free, dairy-free alternative to the over-the-top side dishes.
These Roasted Sweet Potatoes are made with simple ingredients — sweet potatoes, a drizzle of olive oil, real maple syrup, toasted pecans, cinnamon, and dried cranberries. My favorite way to eat vegetables is to roast them. It brings out their natural flavors and makes vegetables taste that much better.
Growing up, my Mom’s oven was always loaded to the brim with the turkey and side dishes. She always had to borrow some oven space from a neighbor in order to cook all the essential Thanksgiving sides. I watched in awe as she scrambled around the kitchen, preparing the feast.
I had to figure out a better way! I found that I could roast these cinnamon sweet potatoes on one of my favorite appliances — the De’Longhi Livenza Compact All-Day Grill. I can roast my sweet potatoes on this grill in less time than in the oven and it isn’t heating up my kitchen. I was shocked how fast my sweet potatoes cooked on the grill and they tasted amazing!
The beauty of the De’Longhi Livenza Compact Grill is that it has three interchangeable nonstick trays which transform from a grill to a pocket or panini sandwich maker or even a waffle maker. It may be small and compact and easily fits into a cabinet, yet it can do so many incredible tasks in the kitchen. I use it all of the time! You can get it for a great deal with a 20% discount from 10/20-11/3.
Most sweet potato side dish recipes call for a hefty dose of butter and brown sugar. This recipe calls for 100% real maple syrup, which comes straight from the source. It brings out the warmth of the sweet potatoes and tastes just like Fall food should taste.
This is a quick and easy healthier sweet potato side dish that everyone will love!
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A healthy no-sugar-added sweet potatoes side dish with toasted pecans and cranberries.
- 4 Sweet Potatoes (peeled and chopped into bite-size pieces)
- 2 Tablespoons Olive Oil
- 1 teaspoon Cinnamon
- 1/4 cup 100% Real Maple Syrup (drizzle on more when serving)
- 1 cup Pecan Halves (may toast for 2-3 minutes ahead of time)
- 1/2 cup Dried Cranberries (to keep it sugar-free, look for sugar-free dried cranberries)
- 1 teaspoon Salt (or to taste)
- Vanilla Bean (optional to add for flavor)
Heat grill for 5 minutes. Place sweet potatoes in a bowl and drizzle olive oil all over sweet potatoes. Sprinkle with cinnamon and salt. Toss all together. Spread out sweet potatoes on the grill (may need to cook only half at a time). Close grill and cook for 10 minutes, flipping every few minutes, until fork tender.
Toss with pecans and cranberries. When ready to serve, drizzle with more maple syrup.
Set oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray. Spread out sweet potatoes on baking sheet. Drizzle olive oil all over sweet potatoes. Sprinkle with cinnamon and salt. Toss all together.
Bake for 20-25 minutes or until tender. With 2 minutes remaining in baking time, toss pecans and cranberries with the sweet potatoes. When ready to serve, drizzle with more maple syrup.
**If you want to toast the pecans ahead of time, place on the grill or baking sheet and cook for 2-3 minutes until toasted.
This is a sponsored conversation written by me on behalf of De’Longhi. The opinions and text are all mine.