Cranberry-Walnut Sweet Potatoes Recipe

Cranberry-Walnut Sweet Potatoes Recipe photo by Taste of Home

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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—just omit the walnuts until you're ready to serve. —Mary Wilhelm, Sparta, Wisconsin

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Cranberry-Walnut Sweet Potatoes Recipe

Prep: 25 min. Bake: 1 hour

Yield: 8 Servings

25 60 85

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 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 fresh chives

Directions

Preheat oven to 400°. Scrub and pierce sweet potatoes with a fork. Bake 1 hour or until tender.
Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in cranberries, syrup, water, 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.
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.

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

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