Ingredients:

  • 2 large sweet potatoes, peeled and sliced into 1/4-inch thick rounds (about 600g/1.3 lbs)
  • 2 tablespoons olive oil (30ml)
  • 1/4 teaspoon sea salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1 cup fresh or frozen cranberries (100g / 3.5 oz)
  • 1/2 cup chopped walnuts (50g / 1.7 oz)
  • 1/4 cup maple syrup (60ml)
  • 2 tablespoons unsalted butter, melted (30g / 1 oz)
  • 1/4 teaspoon ground cinnamon (1.5g)
  • Pinch of ground cloves (optional)
  • 1 tablespoon chopped fresh rosemary (optional, 5ml)

Instructions:

  1. Preheat oven to 200°C (400°F/Gas Mark 6). Toss sweet potato rounds with olive oil, salt, and pepper in a large bowl.
  2. Spread sweet potato rounds in a single layer on the baking sheet. Bake for 15 minutes, then flip and bake for another 10 minutes, or until tender and lightly browned.
  3. While the sweet potatoes are baking, combine cranberries, walnuts, maple syrup, melted butter, cinnamon, cloves (if using), and rosemary (if using) in a small bowl. Stir well.
  4. Remove sweet potatoes from oven. Spoon cranberry walnut mixture evenly over each round.
  5. Return to oven and bake for another 5 minutes, or until the topping is bubbling and the cranberries are softened. Watch carefully to prevent burning.
  6. Let cool slightly before serving.