Sweet potatoes with apples and cranberries
Carolyn Warm Sun, an organizational development consultant at our Oakland Medical Center, sent me this recipe, which saved me from even considering the ubiquitous marshmallow toppings of past Thanksgiving sweet potato dishes. It is just a little sweet and balances the tartness of the apples and cranberries.
Servings: 6
Ingredients
- 1 1/4 cup apple juice
- 1 pound sweet potatoes (2 big ones), peeled and sliced 1/4" thick
- 2 cooking apples, quartered, cored, then coarsely chopped (ask the vendor for help in choosing the best kind of apples for this dish – I used Braeburn and Pippin)
- 1/2 cup dried cranberries
- 1/4 cup maple syrup
- 1/4 cup dark rum (optional)
- 3/8 tsp salt
- 1/4 cup hazelnuts or walnuts, coarsely chopped
- A fresh tarragon sprig makes a nice garnish
Directions
- Heat the apple juice to a simmer in a sauté pan. Evenly distribute the sweet potato slices. Cover and simmer for about 12 minutes or until the potatoes start to get tender.
- Stir in the chopped apple, cranberries, maple syrup, rum (if using), and salt. Cook covered for another 3 to 4 minutes. Remove cover and bring the juices to a boil over medium heat. Stir often while the juice reduces and thickens.
- Top each serving with chopped nuts. Garnish with tarragon.