Roasted Sweet Potatoes & Cranberries

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

1 jar Lighthouse Keeper’s Cape Cod Horseradish Sauce

Instructions

Preheat oven to 425℉. Line a baking sheet with parchment paper.

Peel sweet potato 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, pat the sweet potato dry. Drizzle with olive oil and sprinkle with rosemary salt, garlic powder and black pepper. Toss the potato cubes to coated and transfer to the parchment lined baking sheet.

Roast at 425F 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.