Sophisticated syrups focus the flavor of this no-fuss side dish and its ginger-almond and butterscotch-spice variations. Assemble the day before the dinner.
|4 pounds sweet potatoes, peeled (see Tip)||1 1/2 cup cranberries|
|1 1/2 teaspoons salt||3 tablespoons butter (no substitutions)|
|1 cup pure maple syrup|
In covered 6-quart saucepot over high heat, bring whole sweet potatoes with 1 teaspoon salt and enough water to cover to boil. Reduce heat to low; simmer, covered, about 30 minutes or just until potatoes are fork-tender. Drain and 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 to 15 minutes or until reduced to . cup. Stir in cranberries, butter, and remaining . teaspoon salt, and cook just until cranberries pop, about 5 minutes longer.
Preheat oven to 400°F. 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 to 25 minutes or until hot.
TIP: Select sweet potatoes of the same size so they cook evenly. You can prepare them (even arrange them in a casserole) and the syrup up to 1 day ahead, but refrigerate them separately. Allow both to come to room temperature before baking. Reheat syrup; pour over potatoes and pop in the oven when the roast comes out.
Each serving: About 260 calories, 2g protein, 55g carbohydrate, 4g total fat (2g saturated), 5g fiber, 9mg cholesterol, 230mg sodium
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