These Roasted Sweet Potato Rounds with Honey & Cranberries make an incredible, naturally sweet appetizer or side dish. The earthy, caramelized flavor of the roasted sweet potato pairs perfectly with sticky honey and tart dried cranberries.
Ingredients
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2 large sweet potatoes, washed and sliced into 1/2-inch thick rounds
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2 tablespoons olive oil (or melted coconut oil)
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2 tablespoons honey (plus a little extra for drizzling)
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1/3 cup dried cranberries (chopped slightly if large)
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1/4 cup chopped pecans or walnuts (optional, for crunch)
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A pinch of sea salt and black pepper
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Optional additions: A dash of cinnamon, a sprinkle of fresh rosemary, or crumbled goat cheese/feta on top.
Instructions
1.Prep and Preheat:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2.Arrange and Season:
Arrange the sweet potato rounds in a single layer on the baking sheet. Brush both sides lightly with olive oil, then season with a pinch of sea salt and black pepper (and a dash of cinnamon if you like a warmer flavor profile).
3.First Roast:
Roast in the preheated oven for 15 minutes. Carefully remove the pan, flip each round, and roast for another 10 to 15 minutes until tender all the way through and nicely caramelized on the edges.
4.Add Honey and Toppings:
Remove the sweet potatoes from the oven. Drizzle a small amount of honey over each round, then top with the dried cranberries and chopped nuts.
5.Final Warm-Up:
Return the tray to the oven for 3 to 5 minutes, just until the honey is warm and bubbling and the cranberries soften slightly. Keep a close eye on them so the honey doesn’t burn.
6.Serve:
Transfer to a serving platter, finish with an optional extra drizzle of honey or a sprinkle of fresh herbs, and serve warm!
