Cider-glazed Sweet Potatoes With Cranberries

1. 1

   Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will encounter resistance), about 5 minutes.

2. 2

   Drain and cool.

3. 3

   (This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.)

4. 4

   Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat.

5. 5

   Bring to a boil, stirring often.

6. 6

   Add potatoes and reduce heat so liquid is simmering.

7. 7

   Cook 5 minutes, stirring occasionally.

8. 8

   Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes.

9. 9

   (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider.

10. 10

    When potatoes are tender, transfer to a serving bowl with a slotted spoon.

11. 11

    Season to taste with salt and pepper.

12. 12

    Pour remaining glaze over sweet potatoes and serve.

* Per serving · 4 servings · Values may vary.

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