Maple Roasted Sweet Potatoes with Cranberries and Walnuts Recipe

I love how the sweet potatoes caramelize and turn velvety, the way the cranberries pop with a zingy burst, and the walnuts add just the right touch of texture. It’s a blend that’s both familiar and a little unexpected, making it an effortless crowd-pleaser. And if you’ve never roasted sweet potatoes this way, you’re in for a treat—watching their edges crisp while the insides become soft and golden is such a satisfying kitchen moment.

When you make this recipe, you’ll notice how the warm spice of cinnamon lightly perfumes the dish, and how the maple syrup isn’t just a sweetener, but a glaze that turns each cube into a little burst of flavor. Whether it’s a holiday feast or a quiet dinner, this recipe finds a way to brighten the table and the soul.

Ingredient Guide

• Sweet Potatoes: The star—rich, naturally sweet, and tender when roasted. You can swap for yams if preferred.
• Olive Oil: Adds a fruity, smooth coating that helps caramelize the potatoes.
• Pure Maple Syrup: The magic touch for deep, natural sweetness and a sticky glaze that caramelizes beautifully.
• Ground Cinnamon: Brings warmth and a mild spice that enhances the sweetness.
• Salt & Black Pepper: Essential for balancing flavors; don’t skip these.
• Dried Cranberries: Tart bursts that contrast the sweet potatoes perfectly.
• Chopped Walnuts: Earthy crunch that adds interesting texture and richness.

Prep Before You Begin

To set yourself up for success with this Maple Roasted Sweet Potatoes with Cranberries and Walnuts Recipe, make sure your oven is preheated to a steady 400°F (200°C). Peel and cube your sweet potatoes uniformly so they roast evenly—this little step saves you from any mushy or overly crisp bites. Having all your ingredients lined up before you start makes tossing and roasting a smooth, joyful experience.

How to Make Maple Roasted Sweet Potatoes with Cranberries and Walnuts Recipe

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures even roasting and easy cleanup, which I always appreciate after a day in the kitchen.
2. Toss the sweet potatoes in a large bowl with the olive oil, maple syrup, cinnamon, salt, and black pepper. I find that coating each cube perfectly helps the flavors soak in deeply and creates that irresistible caramelized exterior you’ll love.
3. Spread the sweet potatoes in a single layer on the baking sheet—crowding makes them steam rather than roast, so give them space to crisp up nicely.
4. Roast for 25 to 30 minutes, stirring halfway through. You’ll notice the sweet potatoes turning golden and smelling wonderfully aromatic—the cinnamon and maple syrup mingle into a gentle sweetness that fills your kitchen.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Maple Roasted Sweet Potatoes with Cranberries and Walnuts Recipe turns out reliably amazing.

5. Remove the sweet potatoes from the oven and gently stir in the dried cranberries and chopped walnuts. The warmth softens the cranberries just enough to create a lovely contrast, while the walnuts stay satisfyingly crunchy.
6. Return the baking sheet to the oven for an additional 5 minutes to warm through the cranberries and walnuts without over-roasting them—this step is key to balancing warmth and texture perfectly.
7. Transfer to a serving dish and enjoy warm. I often serve this alongside roast chicken or simply with a crisp green salad for a wholesome, hearty meal.

Creative Variations for Maple Roasted Sweet Potatoes with Cranberries and Walnuts Recipe

• Add a pinch of smoked paprika for a subtle smoky depth that’s unexpected but wonderful.
• Swap walnuts for pecans or toasted hazelnuts to introduce a different crunchy dimension.
• Fold in fresh rosemary or thyme before roasting for an aromatic herbal lift.
• For a citrus twist, sprinkle with orange zest right after roasting to brighten the flavors.
• Try tossing in fresh pomegranate seeds at the end for a juicy pop that pairs beautifully with the cranberries.
• Make it vegan by using coconut oil instead of olive oil—this adds a delicate richness.

Storage, Freezing & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days—sweet potatoes hold their flavor beautifully.
• You can freeze cooked sweet potatoes: lay them flat on a tray to freeze individually, then transfer to a freezer bag for up to 3 months.
• Reheat in a warm oven (about 350°F) on a baking tray lined with parchment to regain some crispness—microwaving works but softens texture.
• Freshen up reheated potatoes with a quick squeeze of lemon or a sprinkle of fresh herbs to revive brightness.

Maple Roasted Sweet Potatoes with Cranberries and Walnuts Recipe FAQs

• Can I use fresh cranberries instead of dried? Fresh cranberries will be quite tart and firm; if you use them, consider cooking them separately or increasing cooking time slightly.
• Is this dish gluten-free? Absolutely! All ingredients are naturally gluten-free, making this side safe for gluten sensitivities.
• Can I make this ahead of time? Yes. Roast the sweet potatoes ahead, then add cranberries and walnuts just before serving after warming through.
• What’s the best way to peel sweet potatoes easily? I find using a sharp vegetable peeler works faster if the potatoes are firm and dry—warm water rinses afterward help remove any lingering skin bits.
• Can I make this recipe sweeter or less sweet? For less sweetness, reduce the maple syrup to 2 tablespoons; for more, feel free to add a drizzle before roasting or as a finishing touch.

Maple Roasted Sweet Potatoes with Cranberries and Walnuts Recipe

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A delicious and wholesome side dish featuring tender maple roasted sweet potatoes perfectly caramelized and complemented by the tartness of dried cranberries and the crunch of toasted walnuts. This recipe is easy to make and brings a delightful balance of sweet and savory flavors to your table.

• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Crust:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Instructions

1. Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
2. Toss Sweet Potatoes: In a large bowl, combine the peeled and cubed sweet potatoes with olive oil, pure maple syrup, ground cinnamon, salt, and black pepper. Toss everything thoroughly so the sweet potatoes are evenly coated with the mixture for consistent roasting and flavor.
3. Roast Sweet Potatoes: Spread the coated sweet potato cubes out in a single layer on the prepared baking sheet. Roast them in the oven for 25-30 minutes, stirring halfway through the cooking time to allow for even caramelization and tenderness.
4. Add Cranberries and Walnuts: Once the sweet potatoes are tender and caramelized, remove the baking sheet from the oven and gently stir in the dried cranberries and chopped walnuts, distributing them evenly.
5. Warm Through: Return the baking sheet to the oven and roast for an additional 5 minutes. This step warms the cranberries and walnuts, enhancing their flavors and adding a slight toasty note to the walnuts.
6. Serve Warm: Transfer the roasted sweet potatoes mixed with cranberries and walnuts to a serving dish and enjoy them warm as a flavorful side dish.

Notes

• For extra crunch, you can toast the walnuts separately in a dry skillet over medium heat for 3-4 minutes before adding them to the dish.
• If you prefer your cranberries less tart, soak them in warm water for 10 minutes before mixing them in.
• This recipe can be made ahead and reheated gently in the oven before serving.
• To make it vegan, ensure your maple syrup is pure and no animal products are added.