Maple-Cranberry Sweet Potatoes
Why I Love This Recipe
"Hands down the best sweet potatoes ever ever (that is not a casserole, the sweet potato casserole recipe is even more crazy good, but different – we like to have both versions they are each so good on their own) I think it is the sauce and the fresh cranberries...I don't know, but this is so good you should go make some. Right now" ~ Judy Submitted by Chris
Ingredients You'll Need
4 lbs Sweet Potatoes, Peeled
Salt
1 cup Pure Maple Syrup
1 1/2 cup Cranberries
3 Tbsp Butter
1 oz Caramel Whiskey (optional, really though, use it!)
Directions
Oven Temperature: 400°F
*In covered 6-quart saucepot, heat whole sweet potatoes with 1 tsp salt and enough water to cover to boiling on high
*Reduce heat to low; simmer, covered, about 30 minutes or just until potatoes are fork-tender; drain and set aside
*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 about 1/2 cup
*Stir in cranberries, butter, and 1/2 tsp salt and cook just until cranberries pop (about 5 more minutes)
*Add caramel whiskey
*Preheat oven to 400 degrees; cut cooled sweet potatoes crosswise into 1-inch thick slices and arrange in shallow ceramic or glass baking dish, overlapping slices if necessary
*Spoon maple-cranberry syrup evenly over potatoes
*Bake, uncovered, 20 minutes or until hot
