Ingredients:
2 large sweet potatoes, peeled and cut into 1-inch chunks
1 1/2 cups apple cider or 1 1/2 cups apple juice
1/4 cup packed golden brown sugar
2 tablespoons butter
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 cup dried cranberries
Directions:
Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will encounter resistance), about 5 minutes.
Drain and cool.
(This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.)
Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat.
Bring to a boil, stirring often.
Add potatoes and reduce heat so liquid is simmering.
Cook 5 minutes, stirring occasionally.
Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes.
(If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider.
When potatoes are tender, transfer to a serving bowl with a slotted spoon.
Season to taste with salt and pepper.
Pour remaining glaze over sweet potatoes and serve.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.