Roasted Sweet Potatoes and Apples with Poached Cranberries and Pecans
Prep & Cook Time:45-55 min.
Cook Within:7 days
Spice Level:Not Spicy
Tree Nuts (Pecans)
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Have all the warmth, togetherness, and love of holidays without the stresses and hours in the grocery store, fighting over the last dented can of food. On this year's Home Chef holiday menu, easy and delicious sides with quick assembly, that provide flavors that seem as if they took hours and hours to come together. Happy holidays from all of us at Home Chef!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Casserole Dish
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Roast Apple and Potato and Prepare Ingredients
Peel apple, quarter, and remove core. Cut into ½" dice.
Peel and cut sweet potato into 1" dice.
Place apple and sweet potato on prepared baking sheet and toss with 4 tsp. olive oil, seasoning rub, and ½ tsp. salt. Massage oil, seasoning, and salt into potato and apple.
Spread into a single layer and roast in hot oven, 25 minutes.
While sweet potato and apple roast, coarsely chop pecans.
Combine cornstarch and 1 Tbsp. cold water in a mixing bowl.
Cook the Cranberries
Combine vinegar, sugar, brown sugar, ¼ cup water, ¼ tsp. salt, and cranberries in a small pot. Place pot over medium-high heat and bring to a simmer.
Once simmering, cook until cranberries are plump, 4-5 minutes.
Stir in cornstarch-water mixture until liquid begins to thicken, 1-2 minutes.
Remove from burner.
Bake the Dish
In another mixing bowl, combine roasted sweet potato and apple, cranberries, and half the cheese (reserve remaining for topping).
Transfer sweet potato-cranberry mixture to prepared casserole dish. Top with pecans and remaining cheese.
Roast in hot oven until cheese has melted and pecans are aromatic, 5-7 minutes.
Serve family-style. Bon appétit!
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