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Chili Roasted Sweet Potatoes with Cranberry Maple Citrus Glaze

A festive roasted sweet potato dish with exciting flavors. A great side dish for holiday entertaining.

Scale

Ingredients

Equipment: 2 large rimmed baking sheets, small saucepan

For The Sweet Potatoes

For The Cranberry Glaze

Additional Ingredients:

Instructions

  1. Arrange racks in the top and bottom of the oven. Preheat oven to 425ºF. Toss sweet potatoes with olive oil (5 tablespoons) in a large bowl, to coat. Sprinkle on the spices: brown sugar (2 tablespoons), chili powder (½ teaspoon), salt (1 teaspoon) and black pepper (¼ teaspoon). Mix with your hands to coat potatoes with spices, arrange in a single layer on baking sheets. Roast for 30-35 minutes, until tender and starting to brown, switching positions of the trays after the first 15 minutes.
  2. While potatoes are roasting, make the cranberry glaze. In a saucepan combine cranberries (1 ½ cups), maple syrup (⅓ cup), orange juice (¼ cup), lemon juice (¼ cup), water (2 tablespoons) and brown sugar (1 tablespoon). Bring to a simmer and cook on low. for 10 minutes, stirring gently occasionally, until mixture has thickened quite a bit. Remove from heat. In a separate small bowl whisk maple syrup (4 tablespoons) with mustard (1 teaspoon), salt (½ teaspoons) and pepper. (¼ teaspoon). Slowly pour in olive oil (4 tablespoons) while whisking, to emulsify the mixture. Add mixture to hot cranberry glaze and stir gently to combine. Glaze can be made up to a day ahead, stored in the fridge, reheated gently on low heat.
  3. Arrange sweet potatoes on a large serving platter. Season with more salt and pepper, to taste. Spoon warm cranberry glaze on top. Sprinkle with scallions. Serve warm or at room temperature.

Notes

Make Ahead Strategies: 

  1. Serve At Room Temp: Roast sweet potatoes and make glaze up to 2 hours ahead. Arrange potatoes on a platter and tent with foil. Reheat glaze gently over low heat just before serving, spoon glaze over potatoes, sprinkle with scallions and serve.
  2. Reheat and Serve Hot: Roast sweet potatoes up to 8 hours ahead and arrange them in an oven-to-table casserole that will also be your serving dish. Cover with foil and set aside or store in the fridge if waiting more than 2 hours to reheat. Glaze can be made up to 8 hours ahead and stored in the fridge. Bring potatoes to room temp for 20 minutes and reheat in a 425ºF oven for 15-20 minutes. Make or reheat glaze, spoon it over potatoes, top with scallions and serve.

Keywords: roasted sweet potatoes, sweet potatoes with cranberries, Thanksgiving sweet potatoes, glazed sweet potatoes