I love the cozy contrast of warm cinnamon-sweet sweet potatoes with bright tart cranberries wrapped in tender pasta — it feels like fall in every bite. I’ve made Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls several times for weeknight dinners and holiday sides; they’re impressive but surprisingly straightforward. If you like layered comfort foods with a seasonal twist, this recipe will become a go-to.
Why Make This Recipe
- Bright, balanced flavors: roasted sweet potatoes with cinnamon and maple pair beautifully with tart cranberries for a sweet-and-tangy profile.
- Nutrient-dense comfort food: sweet potatoes deliver beta-carotene and fiber, while cranberries add antioxidants and acidity.
- Make-ahead friendly: you can assemble ahead and bake when guests arrive, saving last-minute stress.
- Great for special occasions or weeknights: it’s elegant enough for Thanksgiving but simple enough for a cozy dinner.
- Personal note: I love that each roll holds a bite of everything — a cream layer, roasted veg, and cranberries — so every forkful is complete and satisfying. (See a similar cozy fall build in this cranberry-apple twice-baked idea: https://www.nevaehrecipes.com/cozy-cranberry-apple-twice-baked-sweet-potatoes-the-perfect-fall-comfort-food/)
Recipe Overview
- Prep time: 25 minutes (plus 35–45 minutes roasting)
- Cook time: 25–30 minutes (baking assembled rolls)
- Total time: about 1 hour 25 minutes (includes cooling time for roasted potatoes)
- Servings: 6–8 rolls (serves 4–6 as a main, 6–8 as a side)
- Difficulty: Medium — requires basic knife skills, roasting, filling, and rolling pasta
- Method: roast sweet potatoes, mash with spices, assemble on cooked lasagna sheets with a creamy binder and cranberries, roll, and bake in a shallow sauce
My Experience Making This Recipe
I tested these rolls twice to get the texture right: once with very smooth mash and once with a little texture left in the potatoes. I settled on leaving small chunks for contrast — the filling holds together better and gives a rustic mouthfeel. I also learned that slightly undercooking the lasagna sheets prevents tearing when you roll.
How to Make Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
Start by roasting diced sweet potatoes tossed with a little oil, ground cinnamon, salt, and pepper at 400°F (200°C) until tender, about 35–45 minutes. Mash the warm potatoes with a little cream cheese or ricotta, a splash of maple syrup, and orange zest for brightness; fold in chopped dried or fresh cranberries. Cook lasagna noodles to al dente, cool on a towel, spread the filling in a thin, even layer, roll tightly, and place seam-side down in a lightly sauced 9×13-inch baking dish. Cover with a little extra sauce and bake at 375°F (190°C) for 25–30 minutes until heated through and lightly golden.
Expert Tips for Success
- Roast evenly: cut sweet potatoes into uniform 1-inch cubes and spread in a single layer on a rimmed sheet pan so they caramelize instead of steam.
- Control moisture: if your mashed filling feels watery, stir in 2–3 tablespoons of ricotta or fine breadcrumbs to absorb excess liquid and help the rolls hold shape.
- Pasta handling: cook lasagna sheets 1–2 minutes less than package directions so they’re pliable but still firm enough to roll without tearing. Pat dry on a clean kitchen towel before filling. (If you like roasted sweet potato salads as a side, check this roasted sweet potato baby kale salad for inspiration: https://www.nevaehrecipes.com/roasted-sweet-potato-baby-kale-salad-sweet-potato-salad/)
- Use a light sauce: a thin tomato or béchamel base prevents the bottom from getting soggy; reserve a little sauce to brush the tops for browning.
- Equipment: a 9×13-inch baking dish, rimmed baking sheet, potato masher or food processor, and an offset spatula make assembly easier. For roasting and texture tips, this roasted sweet potato salad guide has helpful technique notes: https://www.nevaehrecipes.com/roasted-sweet-potato-salad/
How to Serve Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
- As a main: serve 2 rolls per person with a crisp green salad and a drizzle of reduced balsamic.
- As a side: pair with roasted turkey or pork and roasted Brussels sprouts for a holiday plate.
- Plated presentation: garnish with toasted pepitas and fresh thyme leaves for color and crunch.
- For a lighter touch, serve with a dollop of plain Greek yogurt or herb crème fraîche; a goat-cheese finish also pairs nicely (see sweet potato rounds with goat cheese for a similar flavor pairing: https://www.nevaehrecipes.com/sweet-potato-rounds-goat-cheese-cranberry-glaze/).
Storage and Reheating Guide
- Refrigerator: cool to room temperature, then store covered in an airtight container for up to 3 days.
- Freezing: arrange fully cooled, unbaked assembled rolls in a single layer on a sheet pan, freeze until firm, then transfer to a freezer bag for up to 3 months; bake from frozen, adding 10–15 minutes to the covered baking time at 375°F (190°C).
- Reheating: reheat covered at 350°F (175°C) for 15–20 minutes from refrigerated, or 25–35 minutes from frozen, until internal temperature reaches 165°F (74°C). Finish uncovered for 5 minutes to restore edges.
Recipe Variations
- Gluten-free: swap regular lasagna sheets for certified gluten-free lasagna noodles or use thin slices of roasted eggplant as wraps.
- Dairy-free: use a silken tofu or cashew cream in place of ricotta/cream cheese and olive oil instead of butter.
- Savory twist: add wilted spinach and sautéed shallots to the filling for more savory depth.
- Maple-pecan crunch: top rolls with chopped toasted pecans mixed with a little maple syrup during the last 5 minutes of baking for texture and sweetness. (If you enjoy gratin-style dishes, this sweet potato cranberry gratin offers complementary ideas: https://www.nevaehrecipes.com/cozy-sweet-potato-cranberry-gratin/)
Nutritional Highlights
- Key benefits: sweet potatoes are rich in vitamin A (as beta-carotene) and fiber; cranberries add vitamin C and antioxidants.
- Portion guidance: one roll as a side or two as a main provides a balanced portion — monitor added cheese and maple for calories if you’re watching intake.
- Allergens: contains wheat (pasta) and dairy if using ricotta/cream cheese; adapt to gluten-free or dairy-free as noted above.
Troubleshooting Common Issues
- Filling too runny: stir in 1–2 tablespoons of ricotta, soft goat cheese, or fine breadcrumbs to thicken and bind the filling.
- Noodles tearing when rolling: cook pasta slightly less, rinse to stop cooking, and pat fully dry on a towel before filling.
- Rolls sticking to pan: brush the baking dish with oil or lay a thin sauce layer on the bottom before placing rolls to prevent sticking.
Frequently Asked Questions
Q: Can I use canned sweet potato or puree instead of roasting?
A: You can, but roasted diced sweet potatoes add texture and deeper caramelized flavor. If using canned or prepared puree, cook it briefly in a skillet to reduce moisture and concentrate flavor before mixing with the filling.
Q: Are dried cranberries okay, or do I need fresh?
A: Dried cranberries work well and are easier to manage; soak them 5–10 minutes in hot water or orange juice if they’re very dry. Fresh cranberries will be tarter and may release more juice—consider chopping them and patting dry.
Q: How far ahead can I assemble before baking?
A: Assemble and refrigerate covered for up to 24 hours. If you’ll store longer, freeze unbaked for up to 3 months and bake from frozen, adding extra time.
Q: Can I make smaller, appetizer-sized rolls?
A: Yes — cut lasagna sheets in half for smaller rolls and reduce baking time to 15–20 minutes at 375°F (190°C). Watch closely so they heat through without drying out.
Conclusion
If you’re building a seasonal menu, this dish pairs well with many fall sides — see the full Recipe Index for more ideas: Recipe Index – You Betcha Can Make This! (https://youbetchcanmakethis.com/recipe-index-beta/)
Cinnamon Roasted Sweet Potato & Cranberry Lasagna Rolls
- Total Time: 85 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
Cozy lasagna rolls filled with roasted sweet potatoes, tart cranberries, and a creamy binder, perfect for weeknight dinners or holiday occasions.
Ingredients
- 2 cups diced sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
- 4 ounces cream cheese or ricotta
- 2 tablespoons maple syrup
- Zest of 1 orange
- 1 cup chopped cranberries (fresh or dried)
- 8–10 lasagna noodles
- 1 cup tomato sauce or béchamel, for topping
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cinnamon, salt, and pepper. Roast for 35-45 minutes until tender.
- In a mixing bowl, mash warm sweet potatoes with cream cheese, maple syrup, and orange zest. Fold in cranberries.
- Cook lasagna noodles according to package instructions until al dente, then cool on a towel.
- Spread filling in a thin layer over each noodle, roll tightly, and place seam-side down in a lightly sauced baking dish.
- Top with additional sauce and bake at 375°F (190°C) for 25-30 minutes until heated through and golden.
Notes
For optimal texture, leave small chunks in sweet potato mash and slightly undercook noodles to prevent tearing when rolling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg