Introduction
Honey Roasted Sweet Potatoes with Cranberries and Feta is a warm, colorful, and deeply flavorful side dish that enhances both everyday meals and festive gatherings. Roasting sweet potatoes with honey and olive oil brings out their natural caramelized sweetness, while dried cranberries add brightness and a slight tart chew. The cool, creamy feta on top balances the dish with a salty contrast that ties all the flavors together. Inspired by Mediterranean and modern American seasonal cooking, this recipe transforms simple ingredients into a visually striking, nutrient-rich dish that feels both comforting and elegant. Its versatility, balanced flavor, and appealing presentation make it an ideal addition to holiday feasts, weeknight dinners, and social media content.
The Basics of the Recipe
This recipe combines roasted vegetables with fruit and cheese to create a sweet-savory balance that is both satisfying and sophisticated. The sweet potatoes caramelize beautifully in the oven, achieving crisp edges and soft centers. Cranberries contribute vibrant acidity, while feta adds richness and depth. Optional herbs like thyme or parsley elevate the aroma and presentation. Because the ingredients are accessible and flexible, this side dish works across various menus and cuisines, from classic American dinners to Mediterranean-themed spreads. It also reheats well and can be prepared partly in advance, making it a practical choice for gatherings.
Quick Recipe Snapshot
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Category: Side Dish
Cuisine: Mediterranean-Inspired
Detailed Ingredients List
Main Ingredients:
3 medium sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons honey
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon (optional)
¼ teaspoon smoked paprika (optional)
Toppings:
½ cup dried cranberries
½ cup crumbled feta cheese
1 tablespoon chopped fresh parsley or thyme
Optional Add-Ins:
¼ cup chopped pecans or walnuts
1 teaspoon orange zest
1 tablespoon pomegranate seeds
Notes: Maple syrup can replace honey for a different sweetness profile. Goat cheese can substitute feta for added creaminess. Fresh cranberries may be used if roasted briefly with sugar. The sweet potatoes do not need to be peeled if you prefer a more rustic look.
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). This temperature ensures proper caramelization and crisp edges.
- Place the sweet potato cubes on a large baking sheet. Drizzle with olive oil and honey, then season with salt, pepper, and optional spices. Toss to coat evenly and spread into a single layer.
- Roast for 25–30 minutes, flipping halfway through, until the potatoes are tender inside and lightly browned on the edges.
- Remove from the oven and immediately sprinkle the dried cranberries over the hot potatoes so they soften slightly from the heat.
- Transfer to a serving dish and top with crumbled feta. The slight temperature contrast enhances the flavor and texture.
- Finish with chopped herbs and optional nuts or zest. Serve warm or at room temperature.
Pro Tips, Substitutions & Variations
For ideal browning, avoid overcrowding the baking sheet. Flip the potatoes halfway through roasting for even caramelization. Add cranberries immediately after roasting so they absorb warmth without drying out. Use goat cheese instead of feta for a creamier finish, or swap honey for maple syrup for a deeper sweetness. Add toasted pecans for crunch, pomegranate seeds for brightness, or orange zest for a citrus note. Replace sweet potatoes with butternut squash or carrots as needed.
Make-Ahead, Storage & Reheating Tips
Cube sweet potatoes up to 24 hours ahead and store submerged in cold water. Drain and dry thoroughly before roasting. Keep roasted sweet potatoes refrigerated for up to 4 days, storing feta separately if possible. Reheat in the oven at 400°F (200°C) for 8–10 minutes to restore crispness. Add fresh feta after reheating.
Serving Suggestions & Pairings
Serve alongside roasted chicken, turkey, lamb, or beef. This dish also complements quinoa bowls, lentil salads, roasted vegetables, or Mediterranean spreads. It fits well within holiday menus due to its warm colors and seasonal flavors. Garnish with herbs, nuts, or balsamic drizzle for additional texture and brightness.
Nutritional Information
Per Serving:
Calories: 230 kcal
Protein: 4 g
Carbohydrates: 34 g
Sugars: 14 g
Fat: 9 g
Saturated Fat: 3 g
Fiber: 4 g
Sodium: 310 mg
Cholesterol: 10 mg
Reduce sugar by decreasing honey, or reduce sodium by using low-salt feta.
FAQ Section
Can I use fresh cranberries instead of dried? Yes, but roast them separately for 8–10 minutes with a teaspoon of sugar.
Should I peel the sweet potatoes? Peeling is optional; the skin becomes tender when roasted.
Can I make this dairy-free? Yes, omit feta or replace with a dairy-free cheese.
Can I prepare it ahead for a holiday dinner? Yes, roast ahead and reheat; add toppings before serving.
What can I substitute for sweet potatoes? Butternut squash, pumpkin, or carrots work well.
Closing Section
Honey Roasted Sweet Potatoes with Cranberries and Feta is a colorful, comforting, and flavorful side dish that brings natural sweetness, tangy contrast, and creamy richness together in a single bowl. It suits both everyday cooking and special occasions, offering a balance of textures and flavors that appeal to a wide range of tastes. With simple steps and flexible ingredients, this recipe achieves elegance without complexity. Share your creation on Facebook or Pinterest and tag @RecipesList00. For more fresh and seasonal side dish ideas, explore Roasted Carrots with Maple Ricotta, Classic Mediterranean Couscous Salad, or Spinach and Feta Stuffed Sweet Potatoes.