Planning your Thanksgiving menu, but you’re ready to try something different? Perhaps you’re preparing one dish to bring to someone else’s event, and you want to make a great impression…
Why not start with a slight spin on a traditional dish that is both healthy, delicious and easy to prepare!
And today’s dish, cranberry-walnut sweet potatoes, features two Thanksgiving flavors in one: cranberries and sweet potatoes!
Cranberry-Walnut Sweet Potatoes; Serves 4-6
Prep time: 25 minutes
Baking time: 1 hour
- 4 large sweet potatoes
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1 cup fresh or frozen cranberries
- 1/3 cup maple syrup
- 1/4 cup cranberry juice
- 1/4 teaspoon salt, divided
- 1/2 cup chopped walnuts, toasted
- 1 teaspoon Dijon mustard
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh chives
Preheat the oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender. Meanwhile, in a small saucepan, heat butter* over medium-high heat. Add onion; cook and stir until tender. Stir in cranberries, syrup, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts** and mustard; heat through. When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives.
*Feel free to use vegan butter to make this recipe vegan
**To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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