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Cranberry-Walnut Sweet Potatoes

If you ask me, the best part of a holiday dinner is the sweet potatoes! You can make the sauce up to a day ahead—just leave out the walnuts until you're ready to serve. —Mary Wilhelm, Sparta, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    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

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.
Editor's 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.
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.

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