Maple-Cranberry Sweet Potatoes |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This came from the November Good Housekeeping magazine. The picture looked absolutely delicious. I am posting for safe keeping. You can prepare and arrange the sweet potatoes and syrup separtely up to 1 day ahead. Refridgerate separately. Allow both to come to room temperature before baking. Select sweet potatoes the same size so they cook evenly. Ingredients:
4 lbs sweet potatoes, peeled (5 med) |
1 1/2 teaspoons salt |
1 cup pure maple syrup |
1 1/2 cups cranberries (half of a 12 oz bag) |
3 tablespoons butter (no substitutions) |
Directions:
1. .In a covered 6-quart sauce pan, heat whole sweet potates with salt and. enough water to cover to boiling on high.
2. reduce heat to low and simmer for 30 minutes or.
3. . Just until fork tender
4. drain.
5. set aside until cool enough to handle.
6. Meanwhile, in a 1-quart saucepan
7. heat maple syrup on high till boiling.
8. Reduce heat to medium.
9. boil gently 10 to 15 minutes.
10. or until reduced to 1/2 cup.
11. Stir in cranberries
12. and.
13. 1/2 teaspoon salt.
14. cook just until cranberries pop.
15. about 5 minutes longer.
16. preheat oven to 400°F.
17. Cut cooled sweet potates crosswise in 1 inch thick slices.
18. arrange slices in a shallow 3 quart ceramic or glass baking dish.
19. overlapping slices if necessary.
20. Spoon maple-cranberry syrup evenly over potatoes.
21. Bake uncovered.
22. 20 minutes or until hot.
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