Thursday, November 14

Roasted Sweet Potatoes with Cranberry Dijon Sauce

Combining two of my favorite dishes roasted sweet potatoes and cranberry sauce. This is the perfect side dish for any weeknight meal.

Full time: 45 minutes
Serves 4-6

You will need:

2-3 large sweet potatoes, diced into 1/2" pieces
1 small onion, diced fine
1 cup fresh cranberries
1/3 cup maple syrup
1/4 cup orange juice
2 tbsp butter, diced into 8 pieces(for roasting)
2 tbsp butter
1 tsp salt
1/2 tsp ground black pepper

Let us begin:

Preheat oven to 350'.

Place sweet potatoes in a deep baking dish and top with butter.

Roast potatoes for 25-30 minutes or until potatoes are easily pierced with a fork.

While the potatoes cook. In a small pot melt butter along with salt and pepper, over medium high heat.

Add in onions and cook 4-6 minutes or until they begin to turn translucent.

Add in orange juice and maple syrup, stir and cook for 1 minute.

Add in cranberries and bring liquid to a boil.

Once boiling reduce to a simmer and stir in Dijon mustard.

Cover and allow to cook 10-15 minutes or until cranberries begin to pop open.

Once the potatoes are fully cooked, carefully remove them from the oven.

After about 10-15 minutes, the cranberries will have cooked down nicely into a sauce.

Pour sauce over potatoes.

Stir to combine, serve, and enjoy!