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Cranberry-Walnut Sweet Potatoes Recipe

Photo by: Taste of Home

“For me, the best part of Thanksgiving dinner is the sweet potatoes! You can make the sauce for these up to a day ahead, just omit the walnuts until you're ready to serve.” ¬-Mary Wilhelm of Sparta, Wisconsin

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8 Servings
Prep: 25 min. Bake: 1 hour

Ingredients

4 large sweet potatoes
1/4 cup finely chopped onion
1 tablespoon butter
1 cup fresh or frozen cranberries
1/3 cup maple syrup
1/4 cup water
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 chives

Directions

Scrub and pierce sweet potatoes. Bake at 400° for 1 hour or until tender.
In a small saucepan, saute onion in butter until tender. Add the cranberries, syrup, water, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.
Cut potatoes in half lengthwise; sprinkle with pepper and remaining salt. Top each with 2 tablespoons cranberry mixture; sprinkle with chives. Yield: 8 servings.

Cranberry-Walnut Sweet Potatoes published in Light & Tasty October/November 2007, p43

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