Author Notes
This recipe has become a favorite at Thanksgiving Dinner. It's such a simple recipe and such a delicious recipe. I can't believe that after years and years of creating and re-creating different styles of sweet potatoes, that the end result ends up being so simple and wonderful. Happy Thanksgiving to all. —eleonore
Ingredients
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6-7
medium sweet pototoes, cook to fork tender, cool and peel
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1-l/2 cups
pure maple syrup
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2 cups
fresh cranberries, rinsed
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5 tablespoons
unsalted butter
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l/2 teaspoons
kosher salt (maybe a little more - check)
Directions
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Using a 2 quart saucepan bring maple syrup to a boil and reduce heat and let syrup reduce to half the amount (approximately 15 minutes or so).
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After syrup has reduced, add cranberries, butter and salt and cook until cranberries have popped.
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Using a pretty ceramic or glass baking dish, cut potatoes into 1 inch slices and arrange in dish (overlap if necessary to fit all into dish).
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Carefully pour or spoon syrup mixture over potatoes.
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Bake (uncovered) in a preheated 400 degree oven for about 30-40 minutes.
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Note: I prepare everything the day before - the only thing to do on Turkey Day would be to bring everything to room temperature and pour syrup over potatoes and bake and then enjoy them.
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