Tasty Tuesday: Maple-Cranberry Sweet Potatoes

We tried these sweet potatoes over the weekend and they were delicious. I love cranberries recipes! This would be a good addition to any meal this time of year.

Maple-Cranberry Sweet Potatoes

4 lbs sweet potatoes (5 med) peeled)
Salt
1 cup pure maple syrup
1 1/2 c. cranberries (half 12 oz bag)
3 Tbsp butter (no substitutions)

1. In covered 6-quart saucepot, heat whole sweet potatoes with 1 teaspoon salt and enough water to cover to boiling on high. Reduce heat to low; simmer, covered about 30 minutes or just until potatoes are fork tender. Drain. Set aside until cool enough to handle.

2. Meanwhile, in 1-quart saucepan, heat maple syrup to boiling on high. Reduce heat to medium, and boil gently 10 to 15 minutes or until reduced to 1/2 cup. Stir in cranberries, butter, and 1/2 teaspoon salt, and cook just until cranberries pop, about 5 minutes longer.

3. Peheat oven to 400 degrees. Cut cooled sweet pototoes crosswise into 1-inch-thick slices and arrange in shallow 3-quart ceramic or glass baking dish (I used stoneware), overlappiung slices if necessary.

4. Spoon maple-cranberry syrup evenly over potatoes. Bake, uncovered, 20 minutes or until hot.

Recipe Tip (I will be trying this out soon): You can prepare the sweet potatoes (even arrange them in a casserole) and syrup up to 1 day ahead and refrigerate separately. Allow both to come to room temperature before baking. Top potatoes with hot syrup, and pop in the oven when the turkey comes out. Select sweet potatoes of the same size so they cook evenly.