Ingredients:
4 pounds sweet potatoes (5 medium), peeled
salt
1 cup pure maple syrup
1 1/2 cup cranberries (half 12 ounce bag)
3 T butter (no substitutions)
Directions:
In covered 6 quart saucepot, heat whole sweet potatoes with 1 teaspoon salt and enough water to cover to boiling on high. Reduce heat to low; simmer, coverd, abut 30 minutes or just until potatoes are fork tender. Drain. Set aside until cool enough to handle.
Meanwhile, in 1 quart saucepan, heat maple syrup to boiling on high. Reduce heat to medium and boil gently 10 to 15 minutes or until reduced to 1/2 cup. Stir in cranberries, butter and 1/2 teaspoon salt and cook just until cranberries pop, about 5 minutes longer.
Preheat oven to 400 degrees. Cut cooled sweet potatoes crosswise into 1 inch thick slices and arrange in shallow 3 quart ceramic or glass baking dish, overlapping slices if necessray.
Spoon maple-cranberry syrup evenly over potatoes. Bake, uncovred, 20 minutes or until hot.
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