Average Rating: 3.75TOTAL TIME: Prep: 25 min. Bake: 1 hour
YIELD: 8 servings.Ingredients
- 4 large sweet potatoes
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1 cup fresh or frozen cranberries
- 1/3 cup maple syrup
- 1/4 cup cranberry juice
- 1/4 teaspoon salt, divided
- 1/2 cup chopped walnuts, toasted
- 1 teaspoon Dijon mustard
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh chives
Instructions
- 1. Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender.
- 2. Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in cranberries, syrup, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.
- 3. When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives.
Nutrition Facts
1 sweet potato half: 284 calories, 6g fat (1g saturated fat), 4mg cholesterol, 120mg sodium, 55g carbohydrate (27g sugars, 6g fiber), 4g protein.