Sweet Potatoes and Cranberry Saute

Sweet, fast, low-cal side dish that's super nutritious. Based on a 2001 edition of BHG magazine.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 3⁄4 cup  apple juice
• 1  lb sweet potato, peeled and sliced 1/4 in thick
• 1  medium granny smith apple, coarsely chopped
• 1⁄8 cup dried cranberries
• 2  tablespoons maple syrup
• 2  tablespoons rum
• 1⁄4 teaspoon salt
• 2  tablespoons  toasted pecans, chopped
•  fresh parsley (to garnish) or  tarragon (to garnish)

Directions

1. In a large skillet, heat apple juice. Add sweet potatoes, spreading in an even layer. Lower heat and cover; cook for 10 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup, rum and salt. Cover and cook 3-4 minutes longer or until apple is tender. Uncover; boil gently until liquid is syrupy. Pour into a serving dish and sprinkle with pecans. Garnish and serve.