Happy Thanksgiving to all! I am posting today since tomorrow is Thanksgiving! This is a different take on sweet potatoes and cranberry sauce. The tartness and sweetness give this dish a superb taste. Add the crunch of the nuts and that takes this dish to another level.
Serves 8
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
INGREDIENTS
4 large Sweet Potatoes, cleaned
1 teaspoon olive oil
2 tablespoons shallots, minced
2 cups cranberries, rinsed or 1 can jellied cranberry sauce
1/3 cup pure Maple syrup
1/4 cup apple cider
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 cup Pecans, chopped (I used Walnuts since I had them on hand)
INSTRUCTIONS
- Preheat oven to 400 F.
- Poke each sweet potato with a fork a few times. Place on parchment lined cookie sheet and bake 1 hour or until tender.
- Meanwhile, make the cranberry sauce. In a medium saucepan, heat the olive oil over medium high heat. Add the shallots and cook 2 minutes, stirring occasionally.
- Add in the cranberries (or cranberry sauce), maple syrup, apple cider, salt and pepper. Bring to a boil. Reduce heat to a simmer; cook for 15 – 20 minutes, stirring occasionally. If using jellied cranberry sauce, stir until it has all dissolved and allow to thicken.
- Set aside until needed.
- When the sweet potatoes are cool enough to handle, cut each in half lengthwise. Use a fork and slightly mash the top of the potato. Top each half with some of the cranberry mixture.
- Garnish with the chopped nuts.
Enjoy this mouthwatering dish! Have a wonderful safe time with family and friends!
Bon Appetit 😋
