Roasted Sweet Potatoes with Dried Cranberries and Toasted Pumpkin Seeds

Roasted Sweet Potatoes with Dried Cranberries and Toasted Pumpkin Seeds

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New Tradition

By Rhonda Groves

My husband forwarded this recipe to me, and we both really liked it. I forgot to keep a copy, and very glad to have found it on the website! It's definitely a recipe we want to repeat.


This side is perfect  for your fall meal and is guaranteed to make your holiday celebrations extra special.

Serves 4

Preparation Time: 15 minutes, Cook Time: 30 minutes


  • 2 large sweet potatoes - peeled and diced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pumpkin seeds
  • 1 tablespoon shallots - minced
  • 1 teaspoon garlic - minced
  • 1/2 tablespoon fresh sage - chopped
  • 1/4 cup chicken stock
  • 2 tablespoons olive oil - divided
  • 1 tablespoon butter
  • Salt and pepper

Preparation Instructions

Preheat the oven to 450°F. Peel and dice the sweet potato into 1/2 inch pieces. Then lay them on a rimmed baking sheet and drizzle with 1 tablespoon olive oil. Toss the sweet potatoes, spread them out, and sprinkle with salt and pepper. Bake for 25-30 minutes until tender, but crispy.

Meanwhile, place the remaining oil and the butter in a skillet and set over medium heat. Add the shallots, garlic and sage. Sauté for one minute, then add the pumpkin seeds and cranberries and sauté another minute.

Stir in the roasted sweet potatoes, then add the chicken stock. Stir gently to coat and remove from heat. Salt and Pepper to taste. Serve warm.