Fruit and Nut Sweet Potato Fusion
Elevate your taste buds with this Fruit and Nut Sweet Potato Fusion — a vibrant, wholesome dish that marries caramelized sweet potatoes with a medley of dried cranberries, toasted walnuts, almonds, and a drizzle of honey-orange glaze. Perfectly spiced with cinnamon and nutmeg, and enhanced by optional bursts of juicy pomegranate seeds, this recipe is a flavorful celebration of sweet and savory contrasts. Ideal as a hearty side dish or a vegetarian main, it’s roasted to perfection and topped with fresh mint for a refreshing finish. Quick to prepare in just under an hour, this nutrient-packed dish is a showstopper for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 0.5 teaspoons nutmeg
- 0.25 teaspoons salt
- 0.5 cup dried cranberries
- 0.5 cup chopped walnuts
- 0.5 cup chopped almonds
- 3 tablespoons fresh orange juice
- 2 tablespoons pomegranate seeds (optional)
- 4 sprigs fresh mint leaves for garnish
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the sweet potatoes thoroughly. Cut them in half lengthwise.
Line a baking sheet with parchment paper and place the sweet potato halves face down. Drizzle 1 tablespoon of olive oil over the sweet potatoes and rub it evenly over their surfaces.
Roast the sweet potatoes in the preheated oven for 30-35 minutes, or until they are tender and caramelized around the edges.
While the sweet potatoes are roasting, prepare the topping. In a small bowl, mix the honey, fresh orange juice, cinnamon, nutmeg, and salt. Set aside.
In a skillet over medium heat, toast the chopped walnuts and almonds for 3-4 minutes, stirring occasionally to prevent burning. Remove from heat and let cool.
Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly. Flip them over so the cut side is facing up.
Using a fork, gently mash and fluff the soft flesh of the sweet potatoes, creating a well in the center without breaking the skin.
Drizzle the prepared honey-orange mixture evenly over the mashed sweet potato flesh.
Sprinkle the dried cranberries, toasted walnuts, and almonds over the top, distributing them evenly among the sweet potato halves.
Optional: Top with pomegranate seeds for a burst of color and extra flavor.
Garnish each sweet potato half with a sprig of fresh mint before serving.
Serve warm and enjoy this delightful fusion of flavors and textures!
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 117.9 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
