Roasted Sweet Potatoes with Cranberry Pepper Jam
Sweet potatoes roast up caramelized at the edges and tender in the middle, and a warm toss with our Cranberry Pepper Jam turns them into the side dish people go back to for seconds. The jam brings tart cranberry with a gentle kick of pepper, and toasted pecans and a little goat cheese finish it off. Make it for a weeknight supper, or set it out on the Thanksgiving table and let everyone help themselves.
Serves: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1–2 Tbsp. olive oil
- Salt and black pepper
- ¼–⅓ cup New Canaan Farms Cranberry Pepper Jam
- ½ cup toasted pecans
- Crumbled goat cheese, optional
Serve With: Roast chicken, pork chops, or the Thanksgiving turkey.
Directions
- Preheat the oven to 425°F.
- Toss the sweet potatoes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
- Roast for 25–30 minutes, turning once, until tender and browned at the edges.
- While the potatoes are still warm, move them to a serving dish and toss with Cranberry Pepper Jam to taste.
- Finish with toasted pecans and crumbled goat cheese, if using. Serve warm.
