2 large sweet potatoes, peeled and cut into 1-inch chunks
1 1/2 cups apple cider or apple juice
1/4 cup (packed) golden brown sugar
2 Tbsp. butter
1/2 tsp. nutmeg
1/2 tsp. ground allspice
1/2 cup 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.
Makes 6 servings.
Per serving: 190 calories, 4 g. total fat (2 g. saturated fat), 38 g. carbohydrate,
1 g. protein, 3 g. dietary fiber, 16 mg. sodium.
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