Why make this recipe
This sweet and savory side dish brings together the comforting taste of sweet potatoes, the tartness of cranberries, and the crunch of pecans. It’s a delightful combination that’s a bit different from the usual Thanksgiving sides. Plus, it’s colorful and full of nutrition!
How to make Sweet Potato, Cranberry, and Green Bean Medley
Ingredients:
- 2 lbs sweet potatoes, peeled and chopped
- 12 oz fresh cranberries
- 1 lb fresh green beans, trimmed
- 1 cup raw pecans
- 1/2 cup pure maple syrup
- 1 tbsp fresh sage, finely chopped
- 3 tbsp olive oil
- Salt, to taste
Directions:
- Preheat the oven to 375°F (190°C).
- Spread the chopped sweet potatoes on a parchment-lined baking sheet. Drizzle them with olive oil and sprinkle with salt. Roast in the oven for 25–30 minutes until tender.
- In a saucepan, combine the cranberries, sugar (to taste), and juice from one orange. Simmer for 10–15 minutes until the cranberries pop and form a chunky sauce.
- Steam the green beans for about five minutes until they turn bright green and are slightly tender.
- Combine the roasted sweet potatoes with the cranberry sauce. Toss the green beans with the toasted pecans before serving.
How to serve Sweet Potato, Cranberry, and Green Bean Medley
Serve this colorful dish warm as part of your Thanksgiving spread. It pairs well with turkey and stuffing, adding a sweet and tangy contrast to the meal. You can also garnish it with extra pecans or fresh sage for a nice touch.
How to store Sweet Potato, Cranberry, and Green Bean Medley
If you have leftovers, let them cool completely before storing. Place the dish in an airtight container and keep it in the refrigerator. It can stay fresh for about 3–4 days. To reheat, simply warm it in the oven or microwave until heated through.
Tips to make Sweet Potato, Cranberry, and Green Bean Medley
- Make sure to chop the sweet potatoes into even pieces for quicker and more even cooking.
- Feel free to adjust the sweetness level by adding more or less maple syrup to the cranberries.
- For added flavor, you can mix in other herbs like thyme or rosemary along with the sage.
Variation
You can swap the pecans for walnuts or hazelnuts if you prefer. You can also use frozen cranberries if fresh ones are not available, just thaw them before cooking.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the sweet potatoes and cranberry sauce a day in advance. Just assemble and heat before serving.
Can I freeze this recipe?
It’s not recommended to freeze this dish as the texture of sweet potatoes and green beans may change after freezing and thawing.
Is this dish gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great option for those with gluten sensitivities.