Cranberry Walnut Sweet Potatoes

Total Time
1hr 35mins
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 . . .

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Scrub & pierce the sweet potatoes, then bake them for 1 hour or until tender.
  3. 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.
  4. Bring to a boil, then reduce heat, cover & simmer for 10 to 15 minutes or until the berries pop, stirring occasionally.
  5. Stir in the walnuts & mustard & heat through.
  6. Cut the potatoes in half lengthwise, then sprinkle with the pepper & remaining salt.
  7. Top each half of potato with 2 tablespoons of the cranberry mixture, & sprinkle with chives.
Most Helpful

5 5

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.

4 5

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.