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Cranberry-Walnut Sweet Potatoes

 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


  • 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


  • Preheat oven to 400°. Scrub sweet potatoes; pierce several times
  • 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,
  • 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;

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Cranberry-Walnut Sweet Potatoes (continued)

Directions (continued)

  • sprinkle with chives. Yield: 8 servings.