Directions:
- 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; sprinkle with chives. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.85 Kcal (962 kJ) | ||
| Calories from fat | 54.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.08g | 9% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 119.27mg | 5% | |
| Potassium | 323.05mg | 7% | |
| Total Carbs | 42.44g | 14% | |
| Sugars | 28.24g | 113% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 19.6mg | 33% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.9mg | 5% | |
| Calcium | 45.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 166.21 Kcal (696 kJ) | ||
| Calories from fat | 39.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 9% | |
|---|---|---|---|
| Cholesterol | 2.76mg | 1% | |
| Sodium | 86.24mg | 5% | |
| Potassium | 233.6mg | 7% | |
| Total Carbs | 30.69g | 14% | |
| Sugars | 20.42g | 113% | |
| Dietary Fiber | 1.92g | 11% | |
| Protein | 2.38g | 7% | |
| Vitamin C | 14.2mg | 33% | |
| Vitamin A | 0.5mg | 22% | |
| Iron | 0.7mg | 5% | |
| Calcium | 32.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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