Enjoy this seasonal side with your turkey!
- 4 lbs sweet potatoes, peeled
- 1 cup pure maple syrup
- 1 ½ cup cranberries
- 3 tbsp margarine
- 1 ½ tsp salt (divided)
In a covered 6-quart pot, heat whole potatoes with 1 tsp salt and enough water to cover to boiling on high. Reduce heat to low, simmer covered about 30 minutes until potatoes are fork tender. Drain and set aside until cool to handle.
In a 1-quart sauce pan heat maple syrup to boiling on high. Reduce heat to medium, and boil gently 10-15 minutes or until reduced to ½ cup. Stir in cranberries, margarine and ½ tsp salt and cook until cranberries pop (about 5 minutes longer)
This can be made 24 hours prior.
Preheat oven to 400. Cut cooled sweet potatoes crosswise into 1-inch-thick slices and arrange in shallow 3 quart glass or ceramic baking dish, overlapping slices if necessary.
Spoon maple-cranberry syrup evenly over potatoes. Bake uncovered 20 minutes or until hot.
By Nina Glick
