Looking for a side dish that perfect for the holidays and isn’t your typical stuffing? Then you are going to love this Roasted Sweet Potato Cranberry Wild Rice recipe. It’s the perfect side dish for Thanksgiving and/or Christmas. And as usual, my recipes are easy to make.

Healthy Roasted Sweet Potato Cranberry Wild Rice

Not every holiday side dish has to be calorie and carb dense. OK, this flavorful holiday side dish includes roasted sweet potatoes and rice, but it’s actually packed with nutrients and no unhealthy ingredients (ie, tons of butter). I know most don’t care about healthy recipes during the holidays, but if you can swap out a healthier dish for a gut buster, why not?

Wild rice provides a healthy mix of protein, antioxidants and fiber. and it’s relatively low in calories. Sweet potatoes are loaded with Vitamins A, B & C and contain calcium, iron, zinc and magnesium. You can see where I am going here.

A Flavorful Holiday or Thanksgiving Side Dish

But what sells me on this recipe is the fact it is loaded with layered ingredients for a depth of flavor that will compliment whatever you serve it with. Especially if you swap out the spices for fresh herbs.

Make This Roasted Sweet Potato and Wild Rice Recipe Your Own

• To make this recipe vegetarian, simply swap out the chicken broth for vegetable broth.
• The pecans give this recipe a nice crunch. Other nuts like chopped almonds or walnuts may be used in place of pecans.
• Raisins may be used in place of dried cranberries. The dried fruit gives this dish a nice balance with the sweetness it brings.
• Be sure to taste and add salt. This dish really needs that added salt to bring out all of the flavors. I didn’t add a salt measurement because different broths include varying amounts of salt.

Roasted Sweet Potato Cranberry Wild Rice

Yields: 6 servings

Prep: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes

Ingredients:

• 2 tablespoons avocado oil, divided
• 2 cups sweet potatoes, cubed
• ¼ cup onion, finely chopped
• 2.5-3 cups chicken broth (may substitute with vegetable broth)
• 1 cup wild rice blend (I used this brand)
• ½ teaspoon garlic powder
• ½ teaspoon ground thyme
• ½ teaspoon dried parsley
• ⅓ cup dried cranberries
• ⅓ cup pecans, chopped
• Salt and pepper to taste
• Optional garnish: fresh thyme

Directions:

1. Preheat oven to 375 degrees F. Place cubed sweet potatoes on a baking sheet. Drizzle with 1 tablespoon avocado oil, toss and sprinkle with salt and pepper.
2. Place sweet potatoes in preheated oven to roast for 25 minutes, tossing the potatoes halfway through the cooking process.
3. While potatoes are baking, cook the rice. Start by adding 1 tablespoon of oil to a large skillet on medium heat. When oil begins to shimmer, add onion and cook until translucent, about 3 minutes.
4. Pour 2.5 cups of chicken broth into the skillet and bring to a boil.
5. Stir in rice, garlic powder, ground thyme, dried parsley and salt and pepper.
6. Turn heat to medium-low, cover and simmer for 25 minutes or until rice is fully cooked and liquid is absorbed. Add a ½ cup additional broth if rice begins to dry out before fully cooking.
7. Taste and add additional salt if needed.
8. Add dried cranberries, chopped pecans and roasted sweet potatoes to the rice. Stir to combine.
9. Garnish with fresh thyme and serve warm.

Notes:

• To make this recipe vegetarian, simply swap out the chicken broth for vegetable broth.
• The pecans give this recipe a nice crunch. Other nuts like chopped almonds or walnuts may be used in place of pecans.
• Raisins may be used in place of dried cranberries. The dried fruit gives this dish a nice balance with the sweetness it brings.
• Be sure to taste and add salt. This dish really needs that added salt to bring out all of the flavors. I didn’t add a salt measurement because different broths include varying amounts of salt.

 

Yield: 6

Roasted Sweet Potato Cranberry Wild Rice

Print

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 2 tablespoons avocado oil, divided
• 2 cups sweet potatoes, cubed
• ¼ cup onion, finely chopped
• 2.5-3 cups chicken broth (may substitute with vegetable broth)
• 1 cup wild rice blend (I used RiceSelect Royal Blend).
• ½ teaspoon garlic powder
• ½ teaspoon ground thyme
• ½ teaspoon dried parsley
• ⅓ cup dried cranberries
• ⅓ cup pecans, chopped
• Salt and pepper to taste
• Optional garnish: fresh thyme

Instructions

1. Preheat oven to 375 degrees F. Place cubed sweet potatoes on a baking sheet. Drizzle with 1 tablespoon avocado oil, toss and sprinkle with salt and pepper.
   
2. Place sweet potatoes in preheated oven to roast for 25 minutes, tossing the potatoes halfway through the cooking process.
   
3. While potatoes are baking, cook the rice. Start by adding 1 tablespoon of oil to a large skillet on medium heat. When oil begins to shimmer, add onion and cook until translucent, about 3 minutes.
   
4. Pour 2.5 cups of chicken broth into the skillet and bring to a boil.
   
5. Stir in rice, garlic powder, ground thyme, dried parsley and salt and pepper.
   
6. Turn heat to medium-low, cover and simmer for 25 minutes or until rice is fully cooked and liquid is absorbed. Add a ½ cup additional broth if rice begins to dry out before fully cooking.
   
7. Taste and add additional salt if needed.
   
8. Add dried cranberries, chopped pecans and roasted sweet potatoes to the rice. Stir to combine.
   
9. Garnish with fresh thyme and serve warm.

Notes

• To make this recipe vegetarian, simply swap out the chicken broth for vegetable broth.
  
• The pecans give this recipe a nice crunch. Other nuts like chopped almonds or walnuts may be used in place of pecans.
  
• Raisins may be used in place of dried cranberries. The dried fruit gives this dish a nice balance with the sweetness it brings.
  
• Be sure to taste and add salt. This dish really needs that added salt to bring out all of the flavors. I didn’t add a salt measurement because different broths include varying amounts of salt.
  

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• 
  RiceSelect Royal Blend

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 227Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 6mgSodium: 1230mgCarbohydrates: 32gFiber: 4gSugar: 13gProtein: 5g

You might also love these holiday recipes: Roasted Beet Salad with Honey Balsamic Vinaigrette: The Perfect Holiday Side Dish and Simple and Delicious Savory Stuffed Pumpkin Is A Holiday Party Hit.

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