Ingredients
Scale
- 3–4 medium sweet potatoes, peeled and cut into small cubes
- 1 cup dried cranberries
- 1/2 cup crumbled goat cheese
- 1/2 cup toasted pecan halves
- Optional: 1 cup Brussels sprouts or roasted butternut squash
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are tender and caramelized.
- In a large bowl, combine the roasted sweet potatoes, dried cranberries, crumbled goat cheese, and toasted pecans. If using Brussels sprouts or roasted butternut squash, add them to the mix.
- Toss gently to combine and season with additional salt and pepper as needed.
- Serve immediately or refrigerate for up to 3 days for meal prep.
Notes
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 4-6 servings