Roasted Sweet Potatoes with Cranberries

Make way for this savoury sweet potato side, turned into something special with the addition of cranberries and maple syrup.

Recipe Tags:

Roasting Time: 25 minutes

Preparation Time:

Cooking Time:

Serves: 6

Share this recipe:


  • 4 cups (1 L) peeled, cubed Ontario Sweet Potatoes, (about 4)
  • 2 tbsp (25 mL) vegetable oil
  • 1 tbsp (15 mL) chopped fresh Ontario Thyme Leaves    
  • 1 cup (250 mL) frozen Ontario Cranberries
  • 3 tbsp (45 mL) Ontario Maple Syrup
  • 1 tbsp (15 mL) apple cider vinegar
  • 1 tbsp (15 mL)  butter
  • 1/4 cup (50 mL) chopped walnuts, toasted


Place sweet potatoes on parchment paper-lined large rimmed baking sheet. Toss with 
1 tbsp (15 mL) of the oil and thyme until coated. Place cranberries in small bowl; toss with remaining oil and set aside.

Roast sweet potatoes in 400°F (200°C) oven for 20 to 25 minutes or until tender; stir in cranberries during the last 8 minutes of cooking time. 

Meanwhile, in small saucepan, over medium-high heat, combine maple syrup and vinegar. Bring to boil; reduce heat, simmer 4 minutes or until slightly thickened. Remove from heat; stir in butter.

In medium bowl, toss sweet potato mixture with maple syrup mixture and stir in walnuts.

Nutritional information

1 Serving

  • PROTEIN: 2 grams
  • FAT: 10 grams
  • CARBOHYDRATE: 27 grams
  • CALORIES: 200    
  • FIBRE: 4 grams
  • SODIUM: 65 mg