|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
Allison Johnson submitted this recipe for our We ♥ Local Sweet Potatoes recipe competition in February 2013. Alli says, I make this recipe whenever we have guests over because everyone falls in love with it. I'd probably rather eat it than dessert some nights. I tried making it even more local by using local cider vinegar in place of the balsamic but it was missing a certain something.
Preheat the oven to 425º.
Place the cubed sweet potatoes on a baking sheet and toss with the melted butter until thoroughly coated. Place the sweet potatoes in the oven and bake for 30 minutes until they are cooked through and slightly crispy.
While the potatoes are roasting, combine the vinegar and the dried cranberries in a sauté pan over medium heat. Cook until the vinegar has reduced and plumped the dried cranberries.
When the sweet potatoes are out of the oven, place them in your serving dish, along with the cranberries, the remaining vinegar, crumbled chèvre, rosemary and add salt to taste.
Toss and serve warm.