Cranberry-Walnut Sweet Potatoes
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
8 ServingsPrep: 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