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Cranberry-Walnut Sweet Potatoes

Cranberry-Walnut Sweet Potatoes

Tim RAY
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner

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.
Keyword Cranberry-Walnut Sweet Potatoes