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Roasted Sweet Potatoes & Cranberries

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Course: Side Dishes

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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