Sweet Potatoes: Baked with Cranberry-Walnut Sauce
Wonderful addition to your Thanksgiving or Christmas meal or over the fall-winter months
You can make sauce ahead, to save time
Ingredients
- 4 large sweet potatoes
- 1/4 c. finely chopped onion
- 1 Tbls. butter
- 1 c. fresh or frozen cranberries (I use 1-1/2 cups)
- 1/3 c. maple syrup
- 1/4 c. cranberry juice
- 1/4 c. water
- 1/4 t. salt, divided
- 1 t. Dijon mustard
- 1/4 t. pepper
- 1/2 c. chopped walnuts, toasted (see note)
- 2 Tbls. minced chives, optional
Instructions
Scrub and pierce sweet potatoes. Bake at 400° for 1 hour or until tender. Larger potatoes will take a little longer, i.e. 1 hr 15+ minutes.
In a small saucepan, sauté onion in butter until tender.
Add the cranberries, syrup, water, cranberry juice and 1/8 t. salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until berries pop, stirring occasionally.
Stir in mustard, pepper and walnuts (if not making sauce ahead); heat through.
Cut potatoes in half lengthwise; sprinkle with pepper and remaining salt.
Top each with 2 Tbls. cranberry mixture; sprinkle with chives, if desired.
NOTE: Serves 8.
If you make the sauce ahead of time, heat in microwave to warm and stir in walnuts before serving.