Here’s a Thanksgiving recipe for you!

This Thanksgiving, the Food Bank of Central & Eastern North Carolina is celebrating healthy food, healthy communities, and friends like you who make our work possible. As a token of our gratitude, we hope you’ll enjoy this delicious recipe chosen by our staff Nutrition Education Manager, Sara Clement, RD, LDN. Have a Happy Thanksgiving!

Roasted Sweet Potatoes and Cranberries

Roasted Sweet Potatoes and Cranberries


  • 6 cups sweet potatoes, chopped
  • 6 cups sweet potatoes, chopped
  • 1 bag (8 ounces) fresh cranberries
  • 1 tablespoon oil
  • 1 tablespoon maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • Rosemary (optional)


  1. Preheat oven to 400°F.
  2. In large bowl combine sweet potatoes, cranberries, oil, and maple syrup. Stir mixture until potatoes and cranberries are evenly coated.
  3. Sprinkle cinnamon and ½ teaspoon salt and stir to coat evenly. Pour onto greased baking sheet.
  4. Roast for 40 50 minutes or until tender.
  5. Remove from oven and sprinkle remaining ½ teaspoon salt.
  6. Cranberries can be optional, could add dried cranberries or raisins after sweet potatoes are finished roasting.
  7. Garnish with rosemary (optional).

Roasted Sweet Potatoes and Cranberries Nutrition Information:

Calories: 153, Calories from Fat: 18, Total Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0g, Sodium: 462mg, Carbohydrates: 32g, Fiber: 5g, Sugar: 9g, Protein: 2g, Vitamin A: 8%, Vitamin C: 8%, Calcium: 5%, Iron: 6%

You can make a difference this holiday season!

No child or family should go hungry during the holidays… and with your help, they won’t! That’s the power of your giving when you share a meal from your table to theirs. And your gift goes even further this winter, thanks to generous friends who are matching donations, up to $56,000! Give today and help us reach the goal of 2.5 million meals before December 31!Share a Meal