Sweet Potato, Pecan & Cranberry Holiday Bake

• 3 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
• 1 cup pecan halves, roughly chopped
• 1/2 cup dried cranberries
• 3 tablespoons melted unsalted butter
• 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• Zest of 1 medium orange
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Fresh chopped parsley (optional for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper for easier cleanup.
2. In a large bowl, toss the sweet potato cubes with melted butter, maple syrup, cinnamon, nutmeg, vanilla extract, orange zest, salt, and pepper until evenly coated.
3. Spread the sweet potatoes in a single layer in the prepared baking dish. Roast in the preheated oven for 20 minutes.
4. Remove from the oven and gently stir the sweet potatoes. Sprinkle the chopped pecans and dried cranberries evenly over the top.
5. Return the dish to the oven and roast for an additional 15 minutes, or until the sweet potatoes are tender when pierced and the pecans are toasted and fragrant.
6. Remove from the oven and let sit for 5 minutes. Garnish with fresh chopped parsley if desired before serving.
7. Serve warm as a festive side to complement turkey, ham, or your favorite holiday main dishes.

Chef tips

• Toasting pecans in the oven beforehand (at 350°F for 5-7 minutes) can enhance their crunch and flavor if you prefer extra texture.
• For a vegan version, substitute the butter with melted coconut oil or vegan margarine.
• If fresh orange zest is not available, a teaspoon of orange extract can be used, but use sparingly.
• Make sure to cut sweet potatoes into uniform-sized cubes for even roasting.
• Dried cranberries can be swapped with dried cherries or raisins if preferred.