Cranberry Walnut Sweet Potatoes

by Brennans Market Admin

Serving Size: Serves 8


4 large sweet potatoes

1/4 cup finely chopped onion

1 Tablespoon butter

1 cup fresh or frozen cranberries

1/3 cup maple syrup

1/4 cup cranberry juice

1/4 cup water

1/4 teaspoon salt, divided

1/2 cup walnuts, toasted

1 teaspoon Dijon mustard

1/4 teaspoon pepper

2 Tablespoons minced chives

Adapted From:

Sweet, tart, savory, crunchy and yummy.

Preheat oven to 400F. Scrub and pierce sweet potatoes. Bake for 1 hour or until tender.

In a small saucepan, saute onion in butter until tender. Add cranberries, syrup, water, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.

Cut potatoes in half lengthwise; sprinkle with pepper and remaining salt. Top each with 2 tablespoons cranberry mixture; sprinkle with chives and serve.