maple cranberry sweet potatoes

By momofsixplus1

Ingredients

• 4 pounds sweet potatoes, peeled
• salt
• 1 cup pure maple syrup
• 1 1/2 cups cranberries
• 3 tablespoons butter

Preparation

Step 1

in covered 6 quart sauce pot, heat whole sweet potatoes with 1 tsp salt and enough water to cover to boiling on high. reduce heat to low; simmer, uncovered, about 30 minutes or just until potatoes are fork-tender. drain. set aside until cool enough to handle.

meanwhile, in 1 quart saucepan, heat maple syrup to boiling on high. reduce heat to medium, and boil gently 10-15 minutes or until reduced to 1/2 cup. stir in cranberries, butter, and 1/2 tsp salt and cook just until cranberries pop, about 5 minutes longer.

preheat oven to 400 degrees. cut cooled sweet potatoes crosswise into 1-inch thick slices and arrange in shallow 3 quart ceramic or glass baking dish, overlapping slices if necessary.

spoon maple-cranberry syrup evenly over potatoes.

bake, uncovered, 20 minutes or until hot.