Cranberry Walnut Sweet Potatoes

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Scrub & pierce the sweet potatoes, then bake them for 1 hour or until tender.

3. 3

   In a small saucepan, saute the onion in the butter until tender, then add the cranberries, syrup, water, cranberry juice & just 1/8 teaspoon of the salt.

4. 4

   Bring to a boil, then reduce heat, cover & simmer for 10 to 15 minutes or until the berries pop, stirring occasionally.

5. 5

   Stir in the walnuts & mustard & heat through.

6. 6

   Cut the potatoes in half lengthwise, then sprinkle with the pepper & remaining salt.

7. 7

   Top each half of potato with 2 tablespoons of the cranberry mixture, & sprinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.