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Name: Maple-Cranberry Sweet Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: not set
Ingredients: 2 sweet potatoes; 1 tablespoon Vegetable oil; 1/2 cup shallots peeled and minced; 1 teaspoon fresh ginger peeled and minced; 3 1/2 cups cranberries (fresh or frozen); 1 orange juice and zest; 3 tablespoon Maple syrup; 1 tablespoon unsalted butter; Salt and pepper

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INGREDIENTS

2 sweet potatoes
1 tablespoon Vegetable oil
1/2 cup shallots ; peeled and minced
1 teaspoon fresh ginger ; peeled and minced
3 1/2 cups cranberries ; (fresh or frozen)
1 orange ; juice and zest
3 tablespoon Maple syrup
1 tablespoon unsalted butter
Salt and pepper

Servings

INSTRUCTIONS

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.

NOTES

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Maple-Cranberry Sweet Potatoes

2 sweet potatoes
1 tablespoon Vegetable oil
1/2 cup shallots peeled and minced
1 teaspoon fresh ginger peeled and minced
3 1/2 cups cranberries (fresh or frozen)
1 orange juice and zest
3 tablespoon Maple syrup
1 tablespoon unsalted butter
 Salt and pepper

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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Nutrition

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Serving Size: 1 Serving (216g)
Recipe Makes: 4 Servings

Calories: 184
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 184

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