Baked Sweet Potatoes with Cranberries and Walnuts

4
Servings
25m
Prep Time
1h
Cook Time
1h 25m
Ready In


"Easy do-ahead recipe that will dress up any table - company or everynight dinner. Perfect for your holiday table. The recipe is originally from Taste of home by Mary Wilhelm with modifications by me. You may make the cranberry sauce the day ahead (leave out the walnuts until you are ready to serve) and just heat it before pouring on the sweet potatoes.If you wish sub pecans for the walnuts."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (98.7 g)
  • Calories 134.8
  • Total Fat - 5.4 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 16.8 mg
  • Total Carbohydrate - 21.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 15.7 g
  • Protein - 2.2 g
  • Calcium - 42.4 mg
  • Iron - 1 mg
  • Vitamin C - 9.3 mg
  • Thiamin - 0.1 mg

Step 1

Pre-heat your oven 400f

Step 2

Place your cleaned, cut sweet potatoes, face up in an oven proof dish, cover with foil

Step 3

Bake for 45 minutes to an hour or until they are tender (time depends on the size of your potato)

Step 4

Meanwhile (or the day ahead) melt butter in a small saucepan, medium high heat, add onions, stir fry until tender, apprx 5 minutes

Step 5

Stir in cranberries, maple syrup, cranberry juice,season with salt & pepper

Step 6

Bring to a boil, lower heat simmer until the berries pop, apprx 10 minutes

Step 7

Add dijon mustard and walnuts cook for 1 minute

Step 8

Spoon the warm sauce over the hot sweet potatoes

Step 9

Sprinkle on the chives & serve

Tips & Variations


No special items needed.

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