Preheat oven to 400*. Pierce each sweet potato several times with a fork and place on baking sheet. Bake the sweet potatoes for 45-60 minutes or until completely tender, then remove from oven.
While potatoes are baking, begin heating the oil in a small sauce pot. Add the shallots and ginger and saute over medium-high heat for 2-3 minutes. Add the cranberries, orange juice and zest, maple syrup and a pinch each of salt and pepper. Bring to a boil, reduce heat and simmer on low for 10-15 minutes until the cranberries have broken down and the sauce is thickened. Remove from heat and stir in butter.
Cut the baked sweet potatoes in half lengthwise, spoon warm cranberry sauce over each half and serve.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (28%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 7.6mg||2 %|
|Sodium 59.1mg||2 %|
|Potassium 430.1mg||11 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 26.8g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 184
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