Roasted Sweet Potato & Yukon Gold Potato Bake with Cranberries
A colorful, herb-infused side dish featuring tender sweet potatoes, buttery Yukon Gold potatoes, tart cranberries, and fragrant rosemary. Perfect for holiday dinners or a healthy weeknight meal.
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour 10 minutes
Servings: 6
 Ingredients
- 2 medium sweet potatoes, thinly sliced (â…›-inch)
- 2 medium Yukon Gold potatoes, thinly sliced
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp sea salt
- â…“ cup dried cranberries
- 2 tbsp fresh parsley, chopped
- Fresh rosemary sprigs (optional, for garnish)
Optional Additions
- ¼ cup grated Parmesan cheese
- 1 tbsp balsamic glaze (drizzle before serving)
- ¼ tsp red pepper flakes for heat
 Instructions
1. Preheat
Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
2. Season the Potatoes
In a large bowl, combine:
- Olive oil
- Garlic
- Thyme
- Rosemary
- Paprika
- Onion powder
- Salt
- Pepper
Add the sliced potatoes and toss until evenly coated.
3. Arrange
Alternate slices of sweet potatoes and Yukon Gold potatoes vertically in the baking dish.
Scatter dried cranberries throughout the layers.
4. Bake
Cover with aluminum foil and bake for 35 minutes.
Remove the foil and continue baking for 15–20 minutes, until the potatoes are tender and the tops are golden brown.
5. Finish
Sprinkle with fresh parsley.
If using Parmesan, add it during the last 10 minutes of baking.
Serve warm.
 Serving Suggestions
- Grilled chicken
- Baked salmon
- Roast turkey
- Steak
- Green salad
- Steamed vegetables
 Nut Information
Nut-Free:Â Yes
This recipe contains no nuts.
Always check packaged ingredients (especially dried cranberries and seasonings) for cross-contamination warnings if serving someone with severe nut allergies.
 Storage
- Refrigerator: Up to 4 days
- Freezer: Up to 2 months
- Reheat: Bake at 350°F (175°C) for 10–15 minutes or microwave until hot.
Frequently Asked Questions (Q&A)
Q1. Can I make this ahead of time?
Yes! Assemble the dish up to 24 hours in advance, cover, refrigerate, and bake when ready.
Q2. Can I use only sweet potatoes?
Absolutely! It will be slightly sweeter but still delicious.
Q3. What potatoes work best?
Yukon Gold, Russet, or red potatoes all work well.
Q4. Can I make it vegan?
Yes. Simply omit the Parmesan cheese or use a vegan cheese alternative.
Q5. Are fresh cranberries okay?
Yes, but they’ll be more tart than dried cranberries.
Q6. How do I make it crispier?
Bake uncovered for the last 20 minutes or broil for 2–3 minutes at the end.
Q7. Can I add cheese?
Yes! Parmesan, Gruyère, mozzarella, or cheddar are excellent choices.
Q8. Is this recipe gluten-free?
Yes, as written, it’s naturally gluten-free. Just verify your seasonings are certified gluten-free if needed.
Q9. What herbs taste best?
Rosemary, thyme, parsley, sage, and oregano all pair beautifully with these potatoes.
Q10. Can I add other vegetables?
Yes! Try onions, carrots, zucchini, or butternut squash for extra flavor and color.
