Prep 30 mins
Cook 0 mins
Personally, I think this recipe screams "Thanksgiving!" with its combination of apple cider, cranberries, and sweet potatoes. However, I guarantee you will enjoy this at any meal. This can be partially prepared a day ahead, and then finished the day of the big feast.
- 3 1⁄2 lbs sweet potatoes, peeled and cut into 1-inch chunks
- 1 1⁄2 cups apple cider or 1 1⁄2 cups apple juice
- 1⁄3 cup light brown sugar, packed
- 5 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1⁄2 cup dried cranberries
- salt and pepper, to taste
- 1⁄3 cup finely chopped scallion
- Cook sweet potatoes in a large pot of boiling salted water until halfway cooked (when a knife inserted into the center meets with considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Combine cider, sugar, butter, salt and allspice in a heavy large skillet over medium-high heat. Bring to a boil, stirring often. Add sweet potatoes and cook 5 minutes. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and the sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to serving bowl and sprinkle with scallions.
I made this for Christmas Eve dinner, I'm not sure what went wrong or if my cider was old but it just didn't tickle our fancy. Maybe its because we are use to the overly sweetness that you get off of marshmallows. I will try this again later this winter and see if I have better luck. Thanks for posting and I'll update this again. I made this for 1234 hit wonders.
I made this side dish for Thanksgiving dinner, and everyone raved about it. I was told that I will be making it again... and soon! I was also asked to share the delicious recipe, so that others can enjoy this dish on a regular basis too! Yum! (The only change I made was that I added 1 cup of cranberries - if not more!)