Cranberry-Walnut Sweet Potatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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For me, the best part of a holiday dinner is the sweet potatoes! You can make the sauce for these up to a day ahead Ingredients:
4 large sweet potatoes |
1 tablespoon butter |
1/4 cup finely chopped onion |
1 cup fresh or frozen cranberries |
1/3 cup maple syrup |
1/4 cup cranberry juice |
1/4 teaspoon salt, divided |
1/2 cup chopped walnuts, toasted |
1 teaspoon dijon mustard |
1/4 teaspoon pepper |
2 tablespoons minced fresh chives |
Directions:
1. Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender.
2. Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in cranberries, syrup, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.
3. When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives. Yield: 8 servings.
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