Roasted Sweet Potatoes with Poached Cranberries and Pecans
Prep & Cook Time:60+ min.
Cook Within:4 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
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
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informed should a switch occur, so please check the ingredient
labels in your meal bag.
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
prepare ingredients and bake veg
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.
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.
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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