Prep 15 mins
Cook 20 mins
Though I am not diabetic, the emphasis on lower sugar and higer fiber recipes suits my own tastes. This is an adaptation of a recipe from dlife.com (which obtained it from the American Cancer Research Institute) with changes that do not alter the exchanges. I am planning to try this for Christmas but want it here for safekeeping. Most likely, I will try this with the Splenda brown sugar blend which will actually reduce the carb count. (Dietary Exchanges: 1-1/2 Starch; 1 Fruit; 1 Fat)
- 2 large sweet potatoes, peeled and cut into 1-inch chunks
- 1 1⁄2 cups apple cider or 1 1⁄2 cups apple juice
- 1⁄4 cup packed light brown sugar
- 2 tablespoons butter
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄2 cup dried cranberries (quick rough chop)
- Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will face some snap), about 5 minutes. Drain and cool. (You can do this a day in advance and store the cubes in the icebox in a covered container.).
- Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering.
- Cook 5 minutes, stirring occasionally. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider or a water).
- When potatoes are tender, add salt and pepper to taste.
- Nutritional Information (per serving): 190 Cal; 4 g Total Fat (2 g Sat Fat); 38 g Carb; 16 mg Sodium; 1 g Protein; 3 g Dietary Fiber.
WOW! This was amazing! I LOVE sweet potatoes and can eat them baked right out of the oven. My mom usually makes the standard sweet potatoes with marshmallows for Thanksgiving but this year we were going to skip it b/c 4 out of my 12 guest have diabetes. I found your recipe and made it and EVERYONE LOVED it...this will now become our new family "standard" sweet potato side! Thanks for sharing!!
Hey Toni!! I found this recipe on a vegetarian board but found yourswhen I came to submt my newfound treasure! So, you get a review instead! I used my handy dandy pampered Chef microwave steamer for the sweet potato cubes. We really enjoyed this recipe & it was very easy, delicious & healthy. Happy Thanksgiving!! Long live DPG....xoxo Bethie
I will be making these sweet potatoes for Thanksgiving, perfect holiday side dish! I used canned sweet potatoes that I drained and rinsed and did not add the allspice, didnt have any, so added a bit more nutmeg and cinnamon. Apple juice worked well for this but if you want a richer deeper flavor I would go with the cider. The dried cranberries plump up nicely and add a light tart flavor to the potatoes. Wonderful, thank you for posting toni! Served with Nimz recipe #Recipe #53133 and enjoyed!