Sweet Potatoes with Cilantro

Southern California garden center offering sweet potatoes with clántro.


  • 2/3 cup dried cranberries
  • 6 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons sugar
  • 1 teaspoon lime zest
  • 3 1/2 pounds sweet potatoes, peeled, cut into 3/4-inch cubes
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • Salt and pepper
  • 1/4 cup chopped cilantro


  1. Preheat the oven to 450 degrees. In a small saucepan, bring the cranberries, 2 tbsp of Extra Virgin Olive Oil, lime juice, sugar and 1/4 cup water to a boil.
  2. Add the zest, cover and remove from heat.
  3. In a large bowl, combine the sweet potatoes, coriander, cumin and remaining 4 tbsp of Extra Virgin Olive Oil.
  4. Season; toss to coat the potatoes. Spread on a large foil-lined baking sheet and roast for 15 minutes.
  5. Pour the cranberry mixture over the potatoes; toss to coat. Continue roasting until the potatoes are tender, about 15 minutes.
  6. Season; toss with the cilantro.

8 servings

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