Need a New Take on Your Sweet Potato Dish This Thanksgiving This Recipe Will Win Eveyone Over
I came across this yummy recipe last fall and it was amazing! This was another gem I found on Pinterest while looking for good fall dishes. I found this from Cafe Johnsonia. Now, the original recipe called for butternut squash, but it said you could use sweet potatoes instead. I tried the recipe with the sweet potatoes since I knew my family would like it better that way. If you're looking for a great side dish and to spice up the usual canned yams this will be perfect. I even made this for Thanksgiving last year and it complemented the feast wonderfully. If you're not a fan of cranberries then you can easily take them out and just have potatoes and apples! If you keep them in I definitely recommend picking up a bag of fresh over frozen berries.
Ingredients
Juice and zest of 1 orange
2 tablespoons pure maple syrup (I use whatever I have at home)
2 teaspoons extra virgin olive oil plus more for baking dish
2 tablespoons fresh herbs, finely minced (sage, thyme, rosemary)
Pinch each: cloves, cinnamon, and nutmeg (I like to use ginger too)
Sea Salt and pepper, to taste
3-5 medium sweet potatoes, washed and cut (depending on size and how many people might need more or less)
(Or 1 medium butternut squash that is peeled, seeded, and cubed)
2 cups fresh or frozen cranberries, rinsed (don't thaw if frozen)
3-4 medium apples, peeled and cored, cut into cubes (honey crisp or go tart with granny smith)
Directions
1) Preheat oven to 400f. Generously grease on deep-sides 9x13-inch, or two 8-inch square dish with olive oil.
2) In a very large mixing bowl, whisk together orange juice and zest, maple syrup, olive oil, herbs, and spices. Add the cut sweet potatoes, cranberries, and apples. Toss to coat.
3) Spread the potatoes, cranberries, and apples evenly in the baking dishes. Sprinkle with salt and pepper.
4) Bake for about 30-45 minutes or more until the potatoes are tender, the cranberries have split open and released their juice. Serve warm or room temperature. Serves about 8-10 large scoops and is perfect for a Thanksgiving feast.
Notes
Substitutes are always welcomed! Use winter squash or go back to the original recipe with butternut. Or you can use both butternut and sweet potatoes for best of both worlds.
This recipe is so yummy with all of the fall flavors that are packed inside it! If you're looking to change things up a little bit, but don't want to go too crazy this recipe is perfect! Sweet potatoes are always a must at Thanksgiving and so are cranberries! This recipe is also great for Christmas dinner and really any feast with family. Comment below what you think of these recipe and what your favorite side dish is that you look forward to every year.