Cider-Glazed Sweet Potatoes With Cranberries |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Though I am not diabetic, the emphasis on lower sugar and higer fiber recipes suits my own tastes. This is an adaptation of a recipe from (which obtained it from the American Cancer Research Institute) with changes that do not alter the exchanges. I am planning to try this for Christmas but want it here for safekeeping. Most likely, I will try this with the Splenda brown sugar blend which will actually reduce the carb count. (Dietary Exchanges: 1-1/2 Starch; 1 Fruit; 1 Fat) Ingredients:
2 large sweet potatoes, peeled and cut into 1-inch chunks |
1 1/2 cups apple cider or 1 1/2 cups apple juice |
1/4 cup packed light brown sugar |
2 tablespoons butter |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 teaspoon ground allspice |
1/2 cup dried cranberries (quick rough chop) |
Directions:
1. Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will face some snap), about 5 minutes. Drain and cool. (You can do this a day in advance and store the cubes in the icebox in a covered container.).
2. Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering.
3. Cook 5 minutes, stirring occasionally. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider or a water).
4. When potatoes are tender, add salt and pepper to taste.
5. Nutritional Information (per serving): 190 Cal; 4 g Total Fat (2 g Sat Fat); 38 g Carb; 16 mg Sodium; 1 g Protein; 3 g Dietary Fiber.
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