• Preheat oven to 400℉. Line a baking sheet with parchment paper *OR* lightly rub with olive oil.
• Peel sweet potato and dice into ½ inch cubes.
• TIP: For crispier potatoes place cubes in a bowl of ice water for 10 minutes to remove some of the starch. (optional)
• Pat the sweet potato dry and add to the baking sheet. Drizzle with 2 tsp olive oil and sprinkle with ¼ tsp salt and ⅛ tsp garlic powder. Add desired amount of black pepper and mix it all together with hands so all the cubes are coated. For even crisping, arrange sweet potato so that each piece has a little space between them.
• Place baking sheet on the center rack of the oven and roast for 20-25 minutes.
• Once the potatoes are nice and crispy, remove from oven and add the fresh cranberries. Return to the oven for 5 minutes until softened and starting to burst on the pan.
• Remove from oven and add a sprinkle of cinnamon (optional but delicious) along with crumbled feta and honey. Taste and add any extra desired. For a spicy side you can opt for hot honey or use regular honey for a kiss of sweetness.
• Garnish with parsley for a burst of color and dig in while it’s hot! Extras of any of the ingredients can be added, to taste including salt, pepper, honey, and feta.

SERVING A CROWD?

• Clicking the print option on this recipe will allow you to select the number of servings you need and will adjust all the ingredient measurements for you. If you need assistance I'm happy to help you calculate how much you'll need - just leave me a comment below.
• Feel free to serve additional honey and cinnamon on the side for guests to add as much as they'd like. You can also serve it with the feta on the side too.