Cranberry-Walnut Sweet Potatoes
This quick and flavorful side dish blends roasted sweet potatoes with a tangy cranberry glaze and toasted walnuts, creating a balance of sweet, savory, and nutty flavors. It’s an effortless dish that looks stunning and impresses guests at any gathering, taking just 30 minutes to prepare.
Equipment
- 1 Oven Preheat to 400°F (200°C) for roasting sweet potatoes.
- 1 Baking Sheet For baking sweet potatoes.
- 1 Small Saucepan For making the cranberry glaze.
- 1 Fork To pierce sweet potatoes before baking.
- 1 Knife To cut the sweet potatoes after baking.
- 1 Chopping Board For chopping ingredients like onions and walnuts.
Ingredients
- 4 large Sweet Potatoes Naturally sweet and creamy when roasted.
- 1 tablespoon Butter Adds richness to the glaze.
- 1/4 cup Onion Finely chopped to enhance flavor.
- 1 cup Fresh or Frozen Cranberries Adds tartness and color.
- 1/3 cup Maple Syrup Balances tartness with sweetness.
- 1/4 cup Cranberry Juice Intensifies cranberry flavor.
- 1 teaspoon Dijon Mustard Adds a tangy kick.
- 1/4 teaspoon Salt Enhances the overall flavor divided.
- 1/4 teaspoon Pepper Adds warmth.
- 1/2 cup Walnuts chopped, toasted Adds crunch and nutty flavor.
- 2 tablespoons Fresh Chives minced For garnish, adds a fresh finish.
Instructions
- Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Scrub and pierce the sweet potatoes with a fork. Place them on a baking sheet and bake for 1 hour or until tender.
- Make the Cranberry Glaze: While the potatoes are baking, heat butter in a saucepan over medium-high heat. Sauté the onion until soft, then add cranberries, maple syrup, cranberry juice, and 1/8 teaspoon salt. Bring to a boil and simmer for 10-15 minutes, until the cranberries burst and the glaze thickens. Stir in toasted walnuts and Dijon mustard, then remove from heat.
- Assemble & Serve: Cut the sweet potatoes in half lengthwise and season with the remaining salt and pepper. Spoon the cranberry glaze over each sweet potato half and top with minced chives.
Notes
- For the best flavor, choose orange-fleshed sweet potatoes like Garnet or Jewel, which caramelize nicely when baked.
- You can customize this dish by mashing the sweet potatoes for a creamier texture or swapping walnuts for pecans.
- Make ahead by baking the sweet potatoes and preparing the cranberry glaze in advance.
- Leftovers can be stored for up to 3 days in the fridge and reheated in the oven or microwave.