| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 5 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup cranberry juice cocktail
- 3 tablespoons dark brown sugar
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped toasted almonds
Instructions
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
- In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
- When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 174 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 261 mg |
Reviews
I’ve switched sweet potato recipes practically every Thanksgiving because none of them thrilled anyone. This one will be repeated. Not too sweet because of the tartness of the cranberry juice cocktail and easy to make-definitely a winner.
Delicious! I will definitely make again!
Was really great! Makes kitchen smell like Christmas!
Used one cup cranberry cocktail for more sauce. Let it simmer until thickened. Used margarine instead of butter. So simple to make!
Used one cup cranberry cocktail for more sauce. Let it simmer until thickened. Used margarine instead of butter. So simple to make!
I need to have these almost ready the day before and then just reheat and add glaze the next day – any suggestions on HOW to best do this?
Really good! I didn’t have any Cranberry juice, so I used about 1/2 of whole cranberry sauce and about 1 cup of water. I also added about 1/4 cup of dried cranberries and then reduced it. I also added some crushed red pepper to the sweet potato before roasting.
It’s a great recipe, I love it!!
Amazing!!!!!!
I made for TG dinner 2017. Best sweet potatoes I’ve ever had. I subbed in Mexican natural sugar and agave syrup instead of brown sugar. I used a dab of Earth Balance too in the reduction, and some corn starch. I used cranberry “100 percent juice” Ocean Spray sold through Costco. I also added Garam Masala along with the cinnamon to the reduction. It’s an Indian spice. I didn’t use almonds, but I added dried cranberries and fresh pecans to the finished dish, and shredded coconut. Divine!!!! I baked my potatoes just over an hour. They needed more time.
Tasty, but a bit too sweet, will cut back on the brown sugar next time.
YUM! I used 100% juice because I prefer that to cranberry cocktail and it turned out really well. The juice reduced well and perfectly coated the roasted sweet potatoes. Burned my first batch of chopped almonds so I used hazelnuts instead but I loved the crunchy toasted contrast they gave to the sweet potatoes. A homerun by Katie Lee!
My family loves sweet potato casserole and we always have the regular one. But this one is lighter and so delish! We loved it and personally I will be making this one from now on. A definite keeper.