Cranberry Walnut Sweet Potatoes |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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if you're as big a fan of the sweet potato as I am, well . . . Ingredients:
4 large sweet potatoes |
1/4 cup onion, finely chopped |
1 tablespoon unsalted butter |
1 cup cranberries (fresh or frozen) |
1/3 cup pure maple syrup |
1/4 cup water |
1/4 cup cranberry juice |
1/4 teaspoon salt, divided |
1/2 cup walnuts, toasted, chopped |
1 teaspoon dijon mustard |
1/4 teaspoon pepper |
2 tablespoons chives, finely chopped |
Directions:
1. Preheat oven to 400 degrees F.
2. Scrub & pierce the sweet potatoes, then bake them for 1 hour or until tender.
3. In a small saucepan, saute the onion in the butter until tender, then add the cranberries, syrup, water, cranberry juice & just 1/8 teaspoon of the salt.
4. Bring to a boil, then reduce heat, cover & simmer for 10 to 15 minutes or until the berries pop, stirring occasionally.
5. Stir in the walnuts & mustard & heat through.
6. Cut the potatoes in half lengthwise, then sprinkle with the pepper & remaining salt.
7. Top each half of potato with 2 tablespoons of the cranberry mixture, & sprinkle with chives.
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