Cider-Glazed Sweet Potatoes with Cranberries

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Cider-Glazed Sweet Potatoes with Cranberries

 

2 large sweet potatoes, peeled and cut into 1-inch chunks

1 1/2 C. apple cider or apple juice

1/4 C. (packed) golden brown sugar

2 T. butter

1/2 tsp. ground nutmeg

1/2 tsp. ground allspice

1/2 C. dried cranberries

 

Boil sweet potatoes in a large pot of salted water until halfway cooked (when a

knife inserted into center will encounter resistance), about 5 minutes. Drain

and

cool. (This step can be done 1 day ahead if sweet potatoes are covered and

refrigerated.)

 

Combine cider, sugar, butter, nutmeg and allspice in a large nonstick skillet

over

medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat

so liquid is simmering. Cook 5 minutes, stirring occasionally.

 

Add cranberries and continue cooking until liquid is reduced to a syrupy glaze

and

potatoes are tender, about 10 minutes. (If the glaze becomes very thick before

potatoes

become tender, thin it with a small amount of cider.)

 

When potatoes are tender, transfer to a serving bowl with a slotted spoon.

Season

to taste with salt and pepper. Pour remaining glaze over sweet potatoes and

serve.

 

Makes 6 servings.

 

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