November 11, 2026

Roasted Sweet Potatoes with Goat Cheese, Walnuts and Cranberries

Name: Roasted Sweet Potatoes with Goat Cheese, Walnuts and Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 large sweet potatoes (cut into 1” pieces, peeled or unpeeled (I left unpeeled), approximately 4 cups); 2-3 tablespoons olive oil; 1 teaspoon Kosher salt (divided); 1/2 teaspoon ground black pepper; 1/2 cup walnuts (toasted (other nuts such as pecans, hazelnuts, etc can be used)); 1-2 tablespoons dried cranberries (or any other dried berry you may prefer); 2 tablespoons goat cheese (any flavor (I used truffle)); 1 1/2 tablespoons honey (or hot honey); rosemary, (thyme, or dill, optional (fresh is preferable but dried can work too!))

I originally had Thanksgiving in mind when creating this recipe, but Roasted Sweet Potatoes with Goat Cheese, Walnuts and Cranberries is far too delicious to save for just one day of the year! Creamy roasted sweet potatoes and tangy goat cheese are complemented by crunchy walnuts, tart cranberries, and a drizzle of sweet honey that brings everything together. I envisioned this as a fun alternative to the sweet potato soufflé that so many of us serve at Thanksgiving. Don’t get me wrong—I love a good sweet potato soufflé! But sometimes it’s nice to switch things up and bring something a little different to the table. And this dish is just as welcome on an everyday dinner table as it is at a holiday gathering.

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Ingredients

Organize the ingredients – sweet potatoes, walnuts, dried cranberries, goat cheese, honey, and olive oil.

Prepping and Cooking the Sweet Potatoes

Place baking sheet in the oven and leave potatoes undisturbed for 30 minutes. If desired, place potatoes under the broiler for 2-3 minutes for extra crispness.

Preheat oven to 425 degrees. Use a damp paper towel to clean the sweet potatoes. Then cut into approximate 1” pieces. Transfer to a parchment paper or foil-lined baking sheet and season with 2-3 tablespoons olive oil and 3/4 teaspoon kosher salt and 1/2 teaspoon ground pepper. Mix together with your hands or tongs. Place baking sheet in the oven and leave potatoes undisturbed for 30 minutes. If desired, place potatoes under the broiler for 2-3 minutes for extra crispness.

Toasting and Chopping the Walnuts

Let nuts cool and then rough chop them. (This can be done four hours ahead).

While potatoes are cooking, toast the 1/2 cup of walnuts in a 350 degree oven for 5 minutes or on the stovetop in a dry, small pan over medium heat for the same amount of time. Let cool and then rough chop the nuts. (This can be done four hours ahead).

Assembling the Dish

Then top with walnuts, 1-2 tablespoons cranberries, 2 tablespoons crumbled goat cheese, 1/4 teaspoon kosher salt (if needed), and finish with a drizzle of honey. Garnish with fresh herbs such as rosemary, thyme, or dill.

When potatoes come out of the oven, transfer them to a serving dish or bowl and top with walnuts, 1-2 tablespoons cranberries, 2 tablespoons crumbled goat cheese, 1/4 teaspoon kosher salt (if needed), and finish with a healthy drizzle of honey (approximately 1 1/2 tablespoons). Garnish with fresh herbs such as rosemary, thyme, or dill.

Print Recipe

Roasted Sweet Potatoes with Goat Cheese, Walnuts and Cranberries

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: dried cranberries, freshly ground pepper, gluten free, goat cheese, honey, kosher salt, olive oil, sweet potatoes, walnuts

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

2 large sweet potatoes cut into 1” pieces, peeled or unpeeled (I left unpeeled), approximately 4 cups
2-3 tablespoons olive oil
1 teaspoon Kosher salt divided
1/2 teaspoon ground black pepper
1/2 cup walnuts toasted (other nuts such as pecans, hazelnuts, etc can be used)
1-2 tablespoons dried cranberries or any other dried berry you may prefer
2 tablespoons goat cheese any flavor (I used truffle)
1 1/2 tablespoons honey or hot honey
rosemary, thyme, or dill, optional (fresh is preferable but dried can work too!)

Instructions

Preheat oven to 425 degrees.
Use a damp paper towel to clean the sweet potatoes. Then cut into approximate 1” pieces. Transfer to a parchment paper or foil-lined baking sheet and season with 2-3 tablespoons olive oil and 3/4 teaspoon kosher salt and 1/2 teaspoon ground pepper each. Mix together with your hands or tongs.
Place baking sheet in the oven and leave potatoes undisturbed for 30 minutes. If desired, place potatoes under the broiler for 2-3 minutes for extra crispness.
While potatoes are cooking, toast 1/2 cup of walnuts in a 350 degree oven for 5 minutes or on the stovetop in a dry, small pan over medium heat for the same amount of time. Let cool and then rough chop the nuts. (This can be done four or so hours ahead.)
When potatoes come out of the oven, transfer them to a serving dish or bowl and top with walnuts (you may not need to use all of them), 1-2 tablespoons cranberries, 2 tablespoons crumbled goat cheese, 1/4 teaspoon kosher salt (if needed), and finish with a healthy drizzle of honey. Garnish with fresh herbs such as rosemary, thyme, or dill.

Notes

To make a few hours ahead, roast the sweet potatoes, set them aside and leave uncovered. Before serving, reheat the potatoes covered with foil in a 350 degree oven for 15 minutes. Then transfer the potatoes to a serving dish or platter and then add the toppings and serve.

Recipe by me.

If you like this recipe, you may also like these other GFchow recipes. Honey-Glazed Sweet Potato Wedges, Sweet Potato Blue Cheese Dip, and Shingled Sweet Potatoes with Dukkah Topping.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.