Prep 10 mins
Cook 1 hr 25 mins
This recipe comes from Taste of Home's Best Holiday Recipes, 2009, & if you're as big a fan of the sweet potato as I am, well . . .
- 4 large sweet potatoes
- 1⁄4 cup onion, finely chopped
- 1 tablespoon unsalted butter
- 1 cup cranberries (fresh or frozen)
- 1⁄3 cup pure maple syrup
- 1⁄4 cup water
- 1⁄4 cup cranberry juice
- 1⁄4 teaspoon salt, divided
- 1⁄2 cup walnuts, toasted, chopped
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon pepper
- 2 tablespoons chives, finely chopped
- Preheat oven to 400 degrees F.
- Scrub & pierce the sweet potatoes, then bake them for 1 hour or until tender.
- In a small saucepan, saute the onion in the butter until tender, then add the cranberries, syrup, water, cranberry juice & just 1/8 teaspoon of the salt.
- Bring to a boil, then reduce heat, cover & simmer for 10 to 15 minutes or until the berries pop, stirring occasionally.
- Stir in the walnuts & mustard & heat through.
- Cut the potatoes in half lengthwise, then sprinkle with the pepper & remaining salt.
- Top each half of potato with 2 tablespoons of the cranberry mixture, & sprinkle with chives.
This sauce made a lovely complement to the sweet potatoes. I made the sauce pretty much as writ, except used only about 3 tbl of maple syrup and sliced almonds instead of walnuts, because that's what I had. I microwaved the sweet potatoes and topped them with the sauce. But don't think this sauce is just for potatoes - I served it also as an accompaniment to battered fish fillets and vegetable samosas, and it went really well with both. It would be great with chicken and pork, as well. A very lovely condiment.
We really enjoyed these sweet potatoes. The cranberries added a nice tangy surprise along with the dijon mustard and I loved the crunch of the walnuts. I didn't add the onions; but otherwise, I made as directed. The cranberry mixture really gave the potatoes a nice presentation. Made for the Newest Zaar tag, January, 2012.