Cranberry-Walnut Sweet Potatoes

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 tbsp Chives, Fresh
  • 1 cup Cranberries, fresh or frozen
  • 1/4 cup Onion
  • 4 Sweet potatoes, large

• Condiments

  • 1 tsp Dijon mustard
  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Nuts & Seeds

  • 1/2 cup Walnuts, toasted

• Drinks

  • 1/4 cup Cranberry juice

• Dairy

  • 1 tbsp Butter

Found on tasteofhome.com

Description

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

Directions

• Directions Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender. 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. When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives. Yield: 8 servings. Editors Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Originally published as Cranberry-Walnut Sweet Potatoes in Light & Tasty October/November 2007, p43 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition