Breadcrumbs

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:

    1. Preheat oven to 400 degrees. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender.
    2. 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.
    3. 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.
    4. 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.

 

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