Roasted Sweet Potatoes with Poached Cranberries and Pecans

serves 6

Prep & Cook Time: 60+ min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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 you!
A note about serious food allergies

In Your Box (serves 6)

  • 36 oz. Sweet Potato
  • 4 tsp. Sugar
  • 0.46 oz. Brown Sugar
  • 1½ tsp. Cornstarch
  • Info
    2 oz. Shredded White Cheddar Cheese
  • 1 Fuji Apple
  • 4 tsp. Ancho Cinnamon Rub
  • 2 fl. oz. Red Wine Vinegar
  • 2 oz. Dried Cranberries
  • Info
    1 oz. Roasted Pecans

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

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
  1. 1

    prepare ingredients and bake veg

    chop pecans Peel apple, quarter, and remove core. Cut into ½" dice. Peel and cut sweet potato into 1" dice mix corn starch with 1 Tbsp of cold water. Place sweet potato and and apple on a prepared baking sheet. season with 4 tsp olive oil, ancho cinnamon rub and ½ tsp salt. use hands to massage seasoning into veg. spread into an even layer. bake for 25 minutes undisturbed.

  2. 2


    combine Vinegar, Sugar, ¼ cup of water, ¼ tsp sat and cranberries in a pot. bring to a simmer over medium high heat. allow to simmer for 4-5 minutes until cranberries have been reconstituted. stir in cornstarch and water mixture. leave mixture over heat while stirring until liquid begins to thicken, 1-2 minutes.

  3. 3

    Build and Bake

    In a bowl combine cooked sweet potato and apples with cranberry mixture and half of the whitre cheddar. mix well. transfer to a medium casserole dish. top casserole with remaining cheddar and toasted pecans. place bake into the oven until cheese has melted and pecans become aromatic, 5-7 minutes.

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