Cranberry Sweet Potatoes

Surprise your holiday guests with a new take on sweet potatoes this year! Topped with a mixture of shallots, cranberries, maple syrup and more, our Cranberry Sweet Potatoes will have them asking for seconds.

Total Time

1 hour, 10 minutes

Serving Size

Makes 8 Servings

sweet potatoes

tablespoon butter

1/4

cup finely chopped shallot

cup cranberries

1/3

cup maple syrup

1/4

cup cranberry juice

1/2

cup chopped walnuts

teaspoon Dijon mustard

salt and pepper, to taste

tablespoons minced fresh chives

Heat oven to 400°F. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender.

In small saucepan over medium-high heat, melt butter. Add shallots. Cook 3 to 5 minutes, stirring, until tender. Stir in cranberries, syrup and cranberry juice. Bring to a boil. Reduce heat; simmer, covered, 10 to 15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through. Season to taste with salt and pepper.

When cool enough to handle, cut each potato lengthwise in half. Season each half with salt and pepper, to taste. Top with cranberry mixture. Sprinkle with chives.

Calories

138

Protein

1.7g

Carbohydrates

24.9g

Fiber

2.9g

Sugars

12.6g

Fat

3.9g