Sweet potatoes with apples and cranberries

Today, in the rain, Kaiser Permanente opens its 11th market at the Fremont facility joining Union City, Hayward, Richmond and us in the East Bay. Again, the Pacific Coast Farmers' Market Association was instrumental in making it happen. Carolyn Warm Sun, an organizational development consultant at our Oakland Medical Center, sent me this week's 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


  • 1 lb 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- 1/4 cup apple juice
  • 1/4 cup maple syrup
  • 1/4 cup dark rum (optional)
  • 1/4 cup hazelnuts or walnuts, coarsely chopped
  • 3/8 tsp salt
  • A fresh tarragon sprig makes a nice garnish


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 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.


Preston Maring, MD