Cider-Glazed Sweet Potatoes with Cranberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Michael McLaughlin, cookbook author, says, Sweet potatoes are so versatile that it's a crime to fix them just one way every Thanksgiving. A long time ago, I decided to be flexible and creative with the sweet potatoes, and it has been a delicious ongoing investigation. This year, now that dried cranberries are a supermarket staple, I've zeroed in on this version. Not only is it a colorful addition to the holiday spread, but it also is cooked on top of the stove, freeing up some precious oven space. Ingredients:
3 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks |
1 1/2 cups apple cider or apple juice |
1/3 cup (packed) golden brown sugar |
5 tablespoons butter |
1/2 teaspoon salt |
1/4 teaspoon ground allspice |
1/2 cup dried cranberries |
1/3 cup finely chopped green onions |
Directions:
1. Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes. Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with green onions.
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