Sage Roasted Sweet Potatoes with Cranberry Relish

Sage and sweet potatoes have long shared the American autumn table, where earthy herbs meet caramelized roots. Here cubes roast hot with garlic and torn sage, finished with a bright cranberry-orange relish for sweet-tart contrast.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 320 cal
• 5g protein
• 58g carbs
• 10g fat
• 3g fiber

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Ingredients

• 2 lb sweet potatoes
• 12 leaves fresh sage leaves
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 garlic cloves
• 1½ cups fresh cranberries
• 1 tsp orange zest
• ¼ cup orange juice
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 small shallot
• 2 tbsp chopped fresh parsley
• ¼ cup toasted pumpkin seeds

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Scrub the sweet potatoes, pat them dry, and cut into even 1-inch cubes so they roast at the same rate.
3. 3Toss the cubes on the sheet pan with olive oil, torn sage leaves, smashed garlic, salt, and pepper until every piece is glossy and coated.
4. 4Spread into a single layer with space between pieces; roast 22 to 28 minutes, flipping once halfway, until edges are deeply caramelized and centers are tender when pierced.
5. 5While the potatoes roast, finely mince the shallot and add it to a small saucepan with the cranberries, orange zest, orange juice, maple syrup, and vinegar.
6. 6Bring the cranberry mixture to a lively simmer over medium heat, then lower to medium-low and cook 8 to 10 minutes, stirring often, until berries burst and the relish thickens to a jammy spoonable consistency.
7. 7Taste the relish and adjust brightness with a splash more vinegar if needed; remove from heat and let it cool slightly so the flavors settle.
8. 8Transfer the hot roasted sweet potatoes to a wide serving platter, scatter any crisped sage and garlic over the top, and spoon the warm cranberry relish generously across the center.
9. 9Finish with a shower of chopped parsley and toasted pumpkin seeds for crunch, then serve immediately while the potatoes are still steaming and the relish is glossy.