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Fall Recipes

Roasted Sweet Potatoes with Apples & Cranberries

Roasted sweet potatoes with apples and cranberries make for a delicious Thanksgiving side dish! Simply made with sweet potatoes, apples, fresh cranberries, cinnamon, butter and brown sugar.

roasted sweet potatoes with apples and fresh cranberries

I’m so excited to share this really simple and delicious side dish recipe with you that my mom makes for Thanksgiving every year. Thanksgiving would definitely not be the same without this roasted sweet potato, apple and cranberries side dish, that goes with the stuffing, greens beans, and turkey perfectly.

The tart-sweetness from the fresh cranberries complement the sweetness from the apples and sweet potatoes perfectly. When they’re all roasted together and tender with a little brown sugar, they’re just so good! Plus, this side dish recipe

Yes, as a dietitian I’m all about making healthy swaps on a daily basis to have a well-rounded and nutritious diet, however, when it comes to Thanksgiving, I firmly believe it’s ok to enjoy those memory-filled family recipes just the way they are. Having a healthy relationship with food means sometimes you don’t try to “healthify” it, you just enjoy it as is. This recipe is the perfect example of that!

Plus, let’s not forget that apples, sweet potatoes and cranberries contain lots of good nutrition and antioxidants to boot. Totally ok if they’re covered in butter and sugar for Thanksgiving!

ingredients for roasted sweet potatoes with apples & cranberries

  • apples – I used Koru and SnapDragon apples from Yes! Apples! for this recipe. Yes! Apples are from New York and are grown on family-owned farms that produce super high-quality apples. 
  • sweet potatoes
  • fresh cranberries
  • brown sugar or coconut sugar
  • butter
  • cinnamon or pumpkin pie spice

equipment / utensils

  • mixing bowls
  • cutting board + sharp knife
  • 10.5″x7.5″ baking dish (this recipe can be easily made in a 9X13in baking dish by increasing the ingredients)
roasted sweet potatoes with apples, cranberries, brown sugar and butter

how to make this side dish recipe

This recipe is super easy to make which is why it makes for a great Thanksgiving side dish. It’s one you don’t have to worry about and will come out delicious every single time.

To make this recipe, you will simply peel and slice the sweet potatoes and the apples and toss them together with the cranberries, sugar, cinnamon and melted butter. All that’s left to do from there is bake the mixture in a baking dish until the sweet potatoes are fork tender.

If you want to make a bigger batch of this recipe simple increase the amount of sweet potatoes, apples, cranberries, sugar and butter. The beauty of this recipe is that you really don’t need perfect measurements for any of the ingredients for it to turn out great!

roasted sweet potatoes with apples and fresh cranberries

Roasted Sweet Potatoes with Apples & Cranberries

Maggie Michalczyk, RDN
Roasted sweet potatoes with apples and cranberries make for a delicious Thanksgiving side dish! Simply make with sweet potatoes, apples, fresh cranberries, cinnamon, butter and brown sugar.
Prep Time 10 mins
Cook Time 45 mins
Servings 3 servings

Ingredients
  

  • 4 large sweet potatoes. peeled and cubed or cut into half moon shapes
  • 3-4 apples peeled and cut into thin slices
  • 1/3 cup fresh cranberries
  • 2 tsp. pumpkin pie spice or cinnamon
  • 6 tbsp. butter melted
  • 2/3 cup brown sugar

Instructions
 

  • Preheat the oven to 350 degrees F. Peel and slice the sweet potatoes and apples. I like cutting the sweet potatoes into a half moon shape and same with the apples. Cubed for both would also work.
  • Melt butter in the microwave by heating for 15 second increments until melted. 
  • Toss the sweet potatoes, apples and cranberries together in a mixing bowl. Sprinkle with pumpkin pie spice or cinnamon and sugar. Pour melted butter on top and mix everything together until all the pieces are covered in sugar and brown sugar.
  • Place mixture into a baking dish and bake for 30-45 minutes until the sweet potatoes are folk tender. I recommend using a spoon to mix everything about halfway through cooking so that it bakes evenly. 

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sweet potatoes, apples and fresh cranberries
Pumpkin Dessert

Pumpkin Cheesecake Pops

Let’s make Thanksgiving pumpkin POP this year!

When it comes to Turkey Day at our house, I’m in charge of one thing–the dessert! You could even say that my love for pumpkin grew out of the fact that year after year I have made a pumpkin cheesecake no matter what. I’ve skipped countless night-before-thanksgiving parties to gladly ensure that the cheesecake is signed, sealed, and on its way to our table the next day. And while there have been some cracks in the cheesecake (the waterbath, I know!) I feel like the cheesecake has evolved throughout the years, just like I have.

Thanksgiving is at the top of my favorite holiday list. Sure the food makes the day, but the beauty of spending time with the ones you love reminds you that there should be thankfulness associated with everyday, not just this one. I’ll never forget the year I flew in from NYC for Thanksgiving. My dad picked me up from the airport on a snowy Chicago night, and the minute I saw him I started crying. Many emotions were at play, but realizing that you can always go home bubbled out of me and there was nothing I was more thankful for.

If you’re following my Instagram stories than you know sharing something I am thankful for every day this month. The 30 days of thankfulness! It has felt so great, especially now in the world I feel like finding the beauty in everyday is so, so needed.

Enough talk! Let’s POP some pumpkin! This year these pumpkin cheesecake pops will be accompanying my pumpkin cheesecake. Not only are they so delicious, but they can be whipped up in a hurry, and still look impressive. Perfect for Friendsgiving, Thanksgiving, and any other holiday get together filled with pumpkin lovers. Made with whole-milk versus cream cheese, these pops are a lighter version of traditional cheesecake. And you can’t deny how fun foods on a stick are…an automatic party hit!

 

Pumpkin Cheesecake Pops
Serves: 12 cheesecake balls
Ingredients
  • 1/2 cup whole-milk yogurt (I used siggi’s)
  • 3/4 cup graham cracker crumbs
  • 1/2 cup pumpkin puree
  • 2 cups white chocolate chips
  • 1 tbsp. coconut oil
  • 2-3 of your favorite cookies, crushed
Instructions
  1. In a medium sized bowl, mix yogurt with pumpkin puree & graham cracker crumbs. Mix until combined. Line a baking sheet with parchment paper. Roll pumpkin cheesecake mixture into small balls, insert sticks, and place on baking sheet. Freeze for 30 minutes. Meanwhile heat the white chocolate chips over a double boiler until melted. Mix in coconut oil. Dip balls into chocolate and place back on parchment paper. While the chocolate is still hot sprinkle crushed cookies on top. Refrigerate and enjoy!

 

 

xoxo,
Maggie

Pin these pumpkin cheesecake pops!