Roasted Cranberry Pancetta Sweet Potato Skins
by This post may contain affiliate links.
This simple side dish or appetizer combines classic Thanksgiving flavors like cranberry & sweet potatoes into tart, sweet & salty sweet potato skins.
It’s day three of “Thanksgiving Week” on the blog and to say I’m a big fan of sweet potatoes would be a total understatement. Although this wasn’t always the case.
Growing up in “meat and potatoes land”, AKA Oklahoma, I pretty much stuck with the good ‘ol russet potato. Baked, fried, mashed, anyway it was cooked I liked it, but sweet potatoes were something I just wasn’t into. This was until I got older, and much, much wiser and realized how amazing they are!
Now, one of my favorite ways to eat sweet potatoes are sweet potato skins. I’ve filled them with Turkey Chili for game day and last Thanksgiving I filled them with Sage Pesto and Bacon, YUM!
This year I went for a combination of sweet and tart by adding beautiful, maple roasted cranberries and pancetta to fill the yummy sweet potato skins!
I’m thinking that a mixed plate of sweet potato skins is definitely going to happen at my Thanksgiving dinner this year.
A combination of last years Sage Pesto & Bacon Sweet Potato Skins for the savory, and these Maple Cranberry Pancetta Sweet Potato Skins for the sweet! What a winning combo!
With only 5 ingredients needed for this dish, it makes it a simple side to whip up for the big dinner!
Ingredients
- 6 small sweet potatoes (scrubbed clean)
- 2 tbsp olive oil
- 2 cups fresh cranberries
- 4 oz pancetta (diced)
- ¼ cup maple syrup
Preheat the oven to 400°F.
Place the sweet potatoes on a baking sheet and brush with the olive oil.
Place into the oven for 35-40 minutes (depending on the size of your sweet potatoes). As soon as they’re soft to the touch, but not mushy, remove from the oven.
Combine the cranberries, pancetta and maple syrup in a large bowl.
Place in one layer on a baking sheet. (I lined mine with parchment paper for easier clean up!)
When the sweet potatoes have 20 minutes left in the oven, place the cranberries & pancetta in the oven with the potatoes.
Remove everything from the oven. Set the cranberries & pancetta aside.
Allow the sweet potatoes to cool for 10-15 minutes.
Slice in half, then scoop out some of the insides. (Wondering what to do with all those delicious sweet potato insides? Try my Healthy Mashed Sweet Potatoes!)
Fill with the roasted cranberries & pancetta.
Simple as that, a scrumptious, and totally gorgeous, side dish is ready for the Thanksgiving dinner table!
This recipe is also great for those going gluten-free for Thanksgiving!
Since my brother has celiac disease, we keep things gluten-free when I go home for the holidays!
Can’t wait to share this recipe with the whole family back in Oklahoma!
Still looking for more great gluten-free Thanksgiving recipes? I’ve got em all on my Gluten Free Thanksgiving Pinterest Board so swing on by and pin, pin, pin away!
Roasted Cranberry Pancetta Sweet Potato Skins
Ingredients
- 6 small sweet potatoes, scrubbed clean
- 2 tbsp olive oil
- 2 cups fresh cranberries
- 4 oz pancetta, diced
- ¼ cup maple syrup
Instructions
- Preheat the oven to 400°F.
- Place the sweet potatoes on a baking sheet and brush with the olive oil.
- Place into the oven for 35-40 minutes.
- Combine the cranberries, pancetta and maple syrup in a large bowl.
- Place in one layer on a baking sheet.
- When the sweet potatoes have 20 minutes left in the oven, place the cranberries & pancetta in the oven with the potatoes.
- Remove everything from the oven.
- Set the cranberries & pancetta aside.
- Allow the sweet potatoes to cool for 10-15 minutes.
- Slice in half, then scoop out some of the insides.
- Fill with the roasted cranberries & pancetta.
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
