Maple-Cranberry Sweet Potatoes
  • 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!)
  1. Oven Temperature: 400°F
  2. *In covered 6-quart saucepot, heat whole sweet potatoes with 1 tsp salt and enough water to cover to boiling on high
  3. *Reduce heat to low; simmer, covered, about 30 minutes or just until potatoes are fork-tender; drain and set aside
  4. *Meanwhile, in 1-quart saucepan, heat maple syrup to boiling on high
  5. *Reduce heat to medium and boil gently 10-15 minutes or until reduced to about 1/2 cup
  6. *Stir in cranberries, butter, and 1/2 tsp salt and cook just until cranberries pop (about 5 more minutes)
  7. *Add caramel whiskey
  8. *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
  9. *Spoon maple-cranberry syrup evenly over potatoes
  10. *Bake, uncovered, 20 minutes or until hot
"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