Serves: 6–8

Prep Time: 25 minutes

Cook Time: 60–75 minutes

Total Time: About 1½ hours

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Ingredients

Vegetables

• 3 medium sweet potatoes (about 700 g)
• 700 g baby potatoes (Yukon Gold or baby red)
• 2 medium onions, cut into wedges or thick slices
• 1 cup fresh or frozen cranberries (or dried cranberries for sweetness)

Herb Butter/Oil

• 5 tablespoons olive oil
• 3 tablespoons melted butter (optional but recommended)
• 4 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 2 teaspoons chopped rosemary
• 2 teaspoons chopped parsley
• 1 teaspoon oregano
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1½ teaspoons salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Optional:
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • Pinch of chili flakes

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Equipment

• 9×13-inch (23×33 cm) baking dish
• Sharp knife
• Cutting board
• Small mixing bowl
• Pastry brush

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Preparation

Step 1 – Prepare the potatoes

Wash thoroughly.

Peeling is optional.

Slice each potato into thin slices (about 3–5 mm thick), stopping just before cutting all the way through so the slices stay attached.

Tip: Place chopsticks or wooden spoons on each side of the potato to prevent cutting completely through.

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Step 2 – Make the herb mixture

Mix together:

• Olive oil
• Melted butter
• Garlic
• Thyme
• Rosemary
• Parsley
• Salt
• Pepper
• Paprika
• Garlic powder
• Onion powder

Whisk until combined.

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Step 3 – Assemble

Arrange the potatoes upright in rows.

Alternate:

• Sweet potato
• Baby potato
• Onion wedges

Scatter cranberries throughout.

Brush generously with the herb mixture, making sure it gets between the slices.

Reserve some mixture for later basting.

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Step 4 – Bake

Cover loosely with foil.

Bake at 200°C (400°F) for 40 minutes.

Remove foil.

Brush again with herb mixture.

Bake another 20–30 minutes until:

• Crispy edges
• Tender centers
• Golden brown

If desired, broil for 2–3 minutes for extra browning.

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Optional Garnishes

• Fresh parsley
• Fresh thyme
• Crumbled feta
• Parmesan cheese
• Toasted pecans
• Toasted walnuts
• Lemon zest

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Serving Suggestions

Pairs well with:

• Roast chicken
• Turkey
• Beef roast
• Pork loin
• Grilled salmon
• Lentil loaf
• Mushroom Wellington
• Green salad

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Nutrition (Approximate)

Per serving (1/8 of recipe):

• Calories: 260–310
• Protein: 4 g
• Fat: 12 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Sugars: 8 g
• Sodium: 420 mg

Values vary depending on ingredients and portion size.

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Nutrition Notes

Good source of:

• Vitamin A (from sweet potatoes)
• Vitamin C
• Potassium
• Fiber
• Antioxidants from herbs and cranberries

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Allergen Information

This recipe is naturally:

•  Vegetarian
•  Gluten-free
•  Egg-free
•  Soy-free (if using pure butter or oil)

Contains:

• Milk (dairy) if butter or cheese is used.

Optional toppings that introduce allergens:

• Tree nuts: pecans, walnuts
• Milk: feta, Parmesan

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Storage

Refrigerator:

• Up to 4 days in an airtight container.

Freezer:

• Up to 2 months (texture may soften after thawing).

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Reheating

• Oven: 180°C (350°F) for 15–20 minutes.
• Air fryer: 180°C (350°F) for 6–8 minutes.
• Microwave: 2–3 minutes (softens the crisp edges).

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Variations

• Add sliced carrots or parsnips.
• Use butternut squash instead of sweet potatoes.
• Sprinkle with Parmesan before the final 10 minutes of baking.
• Add cooked bacon bits after baking.
• Replace cranberries with apple slices for a sweeter flavor.
• Make it vegan by using olive oil or vegan butter.

Q&A

Q: Can I make this ahead of time?
Yes. Assemble the dish, cover, and refrigerate for up to 24 hours. Brush with a little extra oil before baking.

Q: Why slice the potatoes without cutting through?
Keeping the slices attached helps the potatoes fan out while roasting, creating crisp edges and a tender center.

Q: Do I need to peel the potatoes?
No. Leaving the skins on adds texture, fiber, and nutrients. Just scrub them well.

Q: Can I use only sweet potatoes or only regular potatoes?
Yes. The recipe works with either, though sweet potatoes cook a bit faster and have a sweeter flavor.

Q: Fresh or dried herbs?
Fresh herbs provide the brightest flavor. If using dried herbs, use about one-third the amount called for.

Q: Why use cranberries?
They add bursts of tartness that balance the sweetness of the sweet potatoes. Dried cranberries will be sweeter than fresh.

Q: How do I know when it’s done?
A knife should slide easily into the thickest potato, and the edges should be browned and slightly crisp.

Q: Can I make it dairy-free or vegan?
Yes. Omit the butter or replace it with vegan butter, and skip any cheese garnish.

Q: Can I cook this in an air fryer?
For a full casserole, an oven works best. If using an air fryer, prepare a smaller batch and cook at 180°C (350°F) for 25–35 minutes, checking for tenderness.

Q: What can I add for extra protein?
Serve it alongside grilled chicken, roasted turkey, baked tofu, chickpeas, or white beans to make it a more complete meal.