1 hour, 10 minutes
Makes 8 Servings
cup finely chopped shallot
cup maple syrup
cup cranberry juice
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.
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