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Recipe: Roasted sweet potatoes with goat cheese

Posted on Dec. 21, 2016 ( comments)
Roasted sweet potatoes

So many of our favorite holiday recipes are laden with fat, sugar and processed ingredients. Lighten up this season without sacrificing flavor by roasting seasonal vegetables. It’s one of our favorite ways to make a quick and easy side dish that is sure to impress.

The best part is that roasted vegetables can be sweet, savory or both. Play around with different ingredients and seasonings to make this dish your own.

In this recipe, we’ve roasted sweet potatoes with paprika and cinnamon to perfection and topped it with walnuts, dried cranberries and crumbled got cheese. This is a dish no one will be able to resist!

Roasted sweet potatoes with cranberries and goat cheese
(serves 6)

2 sweet potatoes, washed and chopped into 1/2-inch pieces
1 apple, washed and chopped in 1-inch pieces
1–2 tablespoons avocado oil (or canola oil)
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 cup chopped walnuts
1/4 cup crumbled goat cheese (garlic and herb flavor recommended)
1/4 cup dried cranberries

Preheat oven to 425 degrees. Place chopped sweet potato and apple onto jelly-roll pan. Drizzle with avocado oil. Add cinnamon, paprika and salt. Using spatula or hands, toss sweet potato and apple with oil and seasoning until evenly dispersed.

Put pan into oven and roast 25–30 minutes or until sweet potato is desired texture.

Remove from oven and let cool 5 minutes. Transfer to serving dish and top with chopped walnuts, crumbled goat cheese and dried cranberries. Enjoy!

Posted in: Recipes

About The Author

Chelsey LIndahl Chelsey Lindahl, RD, CSSD, CD

Chelsey Lindahl, RD, CSSD, CD, is a wellness dietitian program manager at the MultiCare Center for Healthy Living, which helps educate children and families in Pierce County about healthy lifestyle choices through programs such as “Ready, Set, Go! 5210.” If you have questions, call Chelsey at 253-301-5095 or email [email protected].

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