Directions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.

2. In a small bowl, combine 3 Tbsp olive oil, maple syrup, vinegar, salt and pepper.

3. Place the diced sweet potato in a large bowl, tossing with half of the olive oil mixture until well-coated.

4. Transfer the seasoned sweet potato to the baking sheet in a single layer and sprinkle fresh thyme all over. Roast for 30-35 minutes, stirring once or twice to ensure it is roasted evenly on all sides.

5. Meanwhile, cook the rice. Place the rinsed rice in a pot with 3 times its volume of water. Bring to a boil, then lower the heat, cover, and continue to cook until all water is absorbed.

6. When the rice is ready, remove from heat, add the cranberries and the remaining half of your olive oil mixture. Cover again and let sit covered, so the steam will plump the rice and fruits. Taste and adjust seasoning as needed.

7. In a large skillet, heat one tablespoon butter on medium heat. Once hot, add the shallots and cook until soft and translucent, about two minutes. Add the wild mushrooms and sauté for two more minutes until soft.

8. Add the diced sweet potato, the cooked rice, stir well, then transfer to a greased 9×13-inch baking dish. Bake for about 15 minutes, then remove the casserole and sprinkle the Parmesan cheese on top.

9. Bake 10 additional minutes, until the cheese is melted. Sprinkle with additional fresh thyme and serve warm.