Cranberry Walnut Sweet Potatoes
Total Time: 1 Hour, 25 Minutes
Prep Time: 25 Minutes
Bake: 1 Hour
Ingredients
Yield: 8 Servings
-
- 4 large sweet potatoes
- 1 Tbsp 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 tsp salt, divided
- 1/2 cup walnuts, toasted
- 1 tsp Dijon mustard
- 1/4 tsp pepper
- 2 Tbsp minced fresh chives
Directions:
- Preheat oven to 400 degrees. 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, maple syrup, cranberry juice, and 1/8 tsp salt.
- Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and Dijon mustard; heat through.
- When sweet potatoes are cool enough to handle, cut each lengthwise in half; sprinkle with pepper and remaining salt. Top each half with cranberry mixture; sprinkle with chives.