Baked Sweet Potatoes with Cranberries and Walnuts
Recipe: #12534
May 10, 2014
"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."
Ingredients
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 by Step Method
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
No special items needed.