Wednesday, November 5, 2008

[CHRISTMAS-RECIPE] Maple Cranberry Sweet Potatoes

Maple Cranberry Sweet Potatoes

4 lbs sweet potatoes( about 5 medium), peeled

Salt

1 cup pure maple syrup

1 ½ cups fresh cranberries( half of a 12 oz bag)

3 T butter ( real butter, no substitutions)

In a covered 6 qt sauce pan, heat whole sweet
potatoes with 1 teaspoon of salt and enough
water to cover to boiling on high.

Reduce heat to a low simmer, covered about
30 minutes or just until the potatoes are
fork tender.

Drain. Set aside until cool enough to handle.

Meanwhile, in a 1 qt saucepan, heat maple syrup
to boiling on high.

Reduce heat to medium and boil gently for 10-15
minutes or until reduced to ½ cup.

Stir in cranberries, butter and ½ teaspoon salt
and cook just until cranberries pop, about
5 minutes longer.

Preheat oven to 400 degrees.

Cut cooked sweet potatoes crosswise
into 1-inch thick slices and arrange
in shallow 3 qt ceramic or glass
baking dish, overlapping slices if
necessary.

Spoon maple-cranberry syrup evenly
over potatoes.

Bake, uncovered for 20 minutes or until hot.

Serves 10

TIP

You can prepare the sweet potatoes (even arrange
them in a casserole) and syrup up to one day
ahead and refrigerate separately. Allow both to
come to room temp before baking.

Top potatoes with hot syrup, and pop in
the oven when the turkey comes out.

Select potatoes of the same size so they
cook evenly.


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