Sweet Potatoes With Cranberries

• 4 whole Medium Sweet Potatoes (about 2lbs), Peeled, Cut Into 1-1 1/2 Inch Cubes
• 1/4 cups Dried Cranberries
• 2 Tablespoons Extra Virgin Olive Oil
• 4 sprigs Sprigs Rosemary
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Lemon Juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon Maple Syrup
• 1/4 cups Extra Virgin Olive Oil

1. Place a sheet tray in the center rack of the oven and preheat to 450u0b0F. Place potatoes in a large pot and cover with cold, salted water. Cover, bring to a boil, uncover and parboil about 4-5 minutes, or until softened but not cooked all the way through. Drain well, reserving 1 cup of cooking water.
2. Add cranberries to reserved hot water and allow to plump for about 2-4 minutes. Drain and set aside.
3. While cranberries are soaking, transfer the potatoes to a large bowl, toss with oil and season with salt and pepper. Place on preheated baking sheet and scatter the rosemary overtop. Roast about 18-22 minutes or until browned and cooked through, turning halfway through. Discard rosemary.
4. While the potatoes are roasting, prepare the vinaigrette. Combine vinegar, lemon juice, mustard and syrup in a small bowl. Slowly stream in oil, whisking constantly until incorporated. Season with salt and pepper.
5. To serve, toss hot potatoes in about half of the dressing. Stir in reserved cranberries. Transfer to a serving plate and drizzle lightly with additional dressing. You may not need all of the vinaigrette. Enjoy.

sweet potatoes, ubc, olive oil, rosemary, apple cider vinegar, lemon juice, dijon mustard, maple syrup, ubc

Taken from tastykitchen.com/recipes/sidedishes/sweet-potatoes-with-cranberries/ (may not work)