Roasted Sweet Potatoes and Cranberries

Prep time 15 minutes       Cook time Less than 30 minutes       Serves 4 persons


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2 lbs. sweet potatoes, peeled and cut into 1x1-inch cubes2 cups fresh or frozen cranberries1 cup orange juice¼ cup maple syrup


  1. Preheat oven to 450°F (230°C).

  2. Measure out enough parchment paper to allow for overhang of a 9x13-inch metal pan.
  3. Scrunch parchment paper under running water till wet. Squeeze out excess water and line pan.
  4. Add sweet potatoes and cranberries. Make sure cranberries are evenly distributed.
  5. Pour orange juice over top and then drizzle with maple syrup. Make sure maple syrup is evenly distributed.
  6. Roast for 40 - 45 minutes or until sweet potatoes are soft.
  7. Remove from pan and serve or refrigerate until next day**.
  8. **To reheat sweet potatoes after turkey comes out of oven and is taking Turkey Timeout*: Increase oven temperature to 450°F (230°C). Reline the 9x13-inch metal pan with wet parchment paper (see above) and add cooked sweet potatoes. Place in oven and reheat till hot (about 20 minutes).
  9. Each ½ cup serving contains: 75 Calories, 0 g Total fat, 0 g Sat Fat, 0 g Trans Fat, 33 mg Sodium, 18 g CHO, 2.5 g Fiber, 1 g Protein
  10. Makes 8 - ½ cup servings
  11. *Turkey Timeout the time a cooked turkey needs to sit after being removed from the oven to guarantee perfection in flavour, texture and carving.