Cider-Glazed Sweet Potatoes With Cranberries

READY IN: 35mins
Recipe by justcallmetoni

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 (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)

Top Review by vanessah2o

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!!

Ingredients Nutrition


  1. 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.).
  2. 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.
  3. 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).
  4. When potatoes are tender, add salt and pepper to taste.
  5. 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.

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