Sweet & Savory Thanksgiving Sweet Potatoes

All the best fall flavors come together in these sweet potatoes cooked with savory herbs and tangy cranberries. Plus a vegan option so everybody can enjoy at holiday dinners!

10 minutes

13 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	221
Fat:	4 g
Carbohydrates:	43 g
Protein:	3 g
Calculated per serving.

by Eat Something Delicious

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View other recipes by Eat Something Delicious

Serves: 6

Ingredients

2.5 lb 2.5 lb 2.5 lb Sweet Potato, about 2 large or 7 C when diced small
2 Tbsp 2 Tbsp 2 Tbsp Bacon Grease, sub olive oil for vegan option
0.5 tsp 0.5 tsp 0.5 tsp Salt
1 tsp 1 tsp 1 tsp Primal Palate Garlic & Herb Seasoning
0.5 cup 0.5 cup 0.5 cup Cranberries, dried, unsweetened

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel potatoes and dice into small pieces.
Heat fat in a skillet over medium-high heat until hot, about 2 minutes.
Add diced potatoes and salt then stir so the potatoes are evenly coated in fat and salt. Allow to brown, stirring occasionally until the potatoes are fully cooked, about 10 minutes. *see notes*
Add the garlic & herb seasoning blend then cranberries and stir. Allow the cranberries to warm and soften a bit before removing from heat and serving.

Notes

If the potatoes start to caramelize beyond your liking before they are fully cooked, simply lower the heat to medium, stir in your cranberries and spice blend, then add a splash of water and put a lid on the skillet. This will stream the potatoes and allow them to finish cooking with minimal browning.