Cider-Glazed Sweet Potatoes with Cranberries
Tuesday, 10 November 2009 18:17
During the holidays, I love to find recipes that can be prepared in advance. The sweet potatoes in the recipe can be cooked in advance and finished in the glaze before serving. Test this recipe before the holidays – serve it with pork chops and green beans for a tasty meal!
2 large sweet potatoes, peeled and cut into 1-inch chunks
1 ½ C apple cider or apple juice
¼ C (packed) golden brown sugar
2 T butter
½ t nutmeg
½ t ground allspice
½ C dried cranberries
Cook sweet potatoes in a large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter resistance), about 5 minutes. Drain and cool. This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.
Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider. When potatoes are tender, transfer to a serving bowl with a slotted spoon. Season to taste with salt and pepper. Pour remaining glaze over sweet potatoes and serve.
Nutrition Information: Makes 6 servings. Per serving: 190 calories, 4g total fat (2g saturated fat), 38g carbohydrate, 1g protein, 3g dietary fiber, 16mg sodium.
Source: www.aicr.org
