Holiday Entertaining: Balsamic Roasted Sweet Potatoes with Walnuts and Cranberries

I really enjoy sweet potatoes.  And I love creating new and different ways to enjoy them!  This is a very tasty dish with some great flavor combinations.  To keep the sweet potatoes vegan, I served the bleu cheese crumbles on the side, making them optional.

Balsamic Roasted Sweet Potatoes with Walnuts and Cranberries

• 2 lg sweet potatoes
• 1/4 cup balsamic vinegar
• 1/2 tsp aleppo red pepper flakes + a pinch
• 1/2 tsp fresh rosemary, finely chopped
• 3 cloves garlic, minced
• Kosher salt, to taste
• Cracked black pepper, to taste
• 1/3 cup walnuts, chopped
• 1/3 cup dried cranberries
• 1/3 cup bleu cheese crumbles (optional)

Preheat oven to 400 degrees.

Peel the sweet potatoes and cut into cubes.  Place in a large bowl.

Add balsamic vinegar, 1/2 tsp of the red pepper flakes, rosemary, garlic, salt, and pepper to the bowl.  Toss with sweet potatoes to coat.

Pour sweet potato mixture into a jelly pan.  Sprinkle with a pinch more of red pepper flakes and roast at 400 degrees for 30 minutes.  Remove from oven and stir potatoes.  Return to oven and roast for another 30 minutes, or until tender

Put sweet potatoes back into the large bowl and toss with walnuts and cranberries, as well as bleu cheese if desired.

Place in a serving dish and enjoy!

Watch for more recipes coming up that are part of our

‘Thanksgiving Dinner’ Menu!