Roasted Sweet Potatoes & Cranberries
Ingredients
- 3 large sweet potatoes peeled and diced
- 2 tsp olive oil
- 1 Tbs Cape Cod Saltworks Rosemary Sea Salt
- 1/4 tsp garlic powder
- 1 tsp black pepper
- 1 ½ cup fresh cranberries
- 1-2 tsp Lighthouse Keeper’s Raw Local Honey
- 1 Tbs ground cinnamon
- 1 Tbs brown sugar
- ½ cup crumbled feta cheese
- 1 jar Lighthouse Keeper’s Cape Cod Horseradish Sauce
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Peel sweet potatoes and cut into ½ inch cubes.
- Soak potatoes in a bowl of cold water for 10 minutes and strain.
- Return the sweet potatoes to a dry bowl, patting them dry. Drizzle with olive oil and sprinkle with rosemary salt, garlic powder and black pepper. Toss the potato cubes to coat and transfer to the parchment-lined baking sheet.
- Roast at 425°F for 20-25 minutes, remove from oven and add the fresh cranberries, cinnamon, and brown sugar; toss to coat. Return to the oven for 10 minutes.
- On your serving dish, spread a jar of Cape Cod Horseradish around the edges, add roasted sweet potatoes and cranberries in the middle and serve with a sprinkle of crumbled feta and a drizzle of honey.
Notes
This recipe is courtesy of Lighthouse Keeper's Pantry. As seen in Cape Cod LIFE November/December 2025.
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