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Roasted Sweet Potato with Raisins and Pickled Cranberries

Roasted Sweet Potato with Raisins and Pickled Cranberries

An easy and sweet lunch on the go !

PREP TIME: 35 minutes


  • Sweet potato (2 each)
  • Fresh potato (2 cups)
  • Raisin (1 cup)
  • Rice wine vinegar (1 cup)
  • Brown sugar (1.5 ounce) – use .5 ounce dusting potatoes
  • Salt (1 tsp)
  • Star anise (5 heads)
  • Cinnamon (3 sticks)
  • Scotch bonnet pepper (1)
  • Pikling spice (1 ounce)



  1. In a preheated 400 degree farenheit convection ovent, roast sweet potatoes for about 15 minutes or until potatoes are fork tender.
  2. Peel potatoes, cut into medium dice and dust with brown sugar.

Pickled cranberries:

  1. In a shallow sauce pot over high heat, add water, vinegear, scotch bonnet pepper, star anise, cinamon sticks, pickling spice, sugar, salt and bring to a boil.
  2. When liquid mixture comes to a boil turn off heat and add the fresh cranberries and allow the cranberries to pickle at room temperature for 6 hours.
  3. In a mason jar, add sweet potatoes, raisins, sweet potatoes and top with the pickled cranberries and serve.

Note: Pickling liquid can be reused to pickle other food items.

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