Description
A sweet and savory side dish that combines roasted sweet potatoes, tart cranberries, and crunchy pecans, perfect for Thanksgiving.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F (190°C).
- Spread the chopped sweet potatoes on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast 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 bright green and slightly tender.
- Combine the roasted sweet potatoes with the cranberry sauce. Toss the green beans with the toasted pecans before serving.
Notes
For a sweeter dish, adjust the maple syrup quantity. Garnish with extra pecans or fresh sage for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting, Simmering, Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg