CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES
Not only is it a colorful addition to the holiday spread, but it also is cooked on top of the stove, freeing up some precious oven space."
Ingredients
- 3½ pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
- 1½ cups apple cider or apple juice1/3 cup (packed) golden brown sugar5 tablespoons butter1/2 teaspoon salt1/4 teaspoon ground allspice1/2 cup dried cranberries1/3 cup finely chopped green onions
Instructions
- Cook sweet potatoes in large pot of boiling salted water until halfway cooked (a knife inserted into center will encounter considerable resistance), about 5 minutes. Drain and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Combine cider, sugar, butter, salt and allspice in heavy large skillet over medium-high heat. Bring to boil, stirring often. Add sweet potatoes and cook 5 minutes. Add cranberries and continue cooking until liquid is reduced to syrupy glaze and sweet potatoes are tender, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with green onions.
- Makes 8 servings.