Sweet Potatoes With Cranberries

1. 1

   Place a sheet tray in the center rack of the oven and preheat to 450u00b0F. Place potatoes in a large pot and cover with cold, salted water. Cover, bring to a boil, uncover and parboil about 4-5 minutes, or until softened but not cooked all the way through. Drain well, reserving 1 cup of cooking water.

2. 2

   Add cranberries to reserved hot water and allow to plump for about 2-4 minutes. Drain and set aside.

3. 3

   While cranberries are soaking, transfer the potatoes to a large bowl, toss with oil and season with salt and pepper. Place on preheated baking sheet and scatter the rosemary overtop. Roast about 18-22 minutes or until browned and cooked through, turning halfway through. Discard rosemary.

4. 4

   While the potatoes are roasting, prepare the vinaigrette. Combine vinegar, lemon juice, mustard and syrup in a small bowl. Slowly stream in oil, whisking constantly until incorporated. Season with salt and pepper.

5. 5

   To serve, toss hot potatoes in about half of the dressing. Stir in reserved cranberries. Transfer to a serving plate and drizzle lightly with additional dressing. You may not need all of the vinaigrette. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.