Rosemary Roasted Cranberry Sweet Potatoes

Happy Friday!

Have you ever been more excited for the upcoming weekend !? In search of holiday sides for next Thursday, my mother requested a sweet potato dish and I was so excited to put this together.

You guys, this side is SO EASY and so stinking delicious. I’ve made it twice this week in preparation for Thanksgiving and I truly think it will be a crowd pleaser for any group. The tartness from the cranberries mixed with the sweet potato and goat cheese leaves you feeling fresh and happy– if that’s not a flavor description, I don’t know what is..

This recipe is perfect for the individual wanting to contribute, yet not wanting to cook much. It’s easy cooking, easy clean up, and easy eating.

So, in honor of my incredible mother– Rosemary Roasted Cranberry Sweet Potatoes

Rosemary Roasted Cranberry Sweet Potatoes
Servings: 4-6

Ingredients
2 sweet potatoes, peeled and cubed
1 C fresh cranberries
2 T olive oil
1 sprig of fresh rosemary removed from stem and chopped*
Salt and pepper
Goat cheese, crumbled**

* 1 Tablespoon of dried rosemary will suffice in lieu of fresh rosemary
**Omit for Whole30 compliancy

Directions
Preheat oven to 400°

Begin by washing and peeling your sweet potatoes. Once peeled, remove both ends and cut into small cubes. Remove rosemary leaves from stem and roughly chop.

In a mixing bowl, combine all ingredients and stir to incorporate. Transfer to a baking sheet lined with parchment paper and roast for 20-25 minutes or until sweet potatoes are soft. Depending on the size of your baking sheet, you may need 2 sheet or work in batches.
Remove from oven and let cool.

Serve in your favorite holiday bowl and sprinkle with crumbled goat cheese.