Saturday, November 21, 2009

Sweet Potatoes with Cranberries


Preheat oven to 400°.
5-6 Fist-sized sweet potatoes, cut into large chunks
½ - ¾ c. chopped red onion

Spread vegetables on large baking pan (big enough so the vegetables aren't piled up)
Drizzle about ½ c. oil over the vegetables. (I used peanut oil)
Sprinkle, to taste, with salt & pepper.
Roast veggies until lightly browned/blackened, stirring about every 15 minutes.

When sweet potatoes are done, add 1 – 1 ½ c. fresh cranberries to pan and return to oven for about 5 minutes. Long enough to let some of the berries burst, but without burning the sweet potatoes or cranberries. Remove pan from oven and finish glaze, if you're not already done with it.

While roasting sweet potatoes, prepare applesauce glaze.

In small sauce pan, combine:
1 c. applesauce
1 c. apple juice or cider
½ c. brown sugar
3 T. flour
¼ t. ground cloves
¼ – ½ t. ground cinnamon

Heat on medium-high, stirring continuously, until glaze is thickened.
Removed from heat and save.
When sweet potatoes are finished, place them in a serving dish.
Stir glaze over sweet potatoes and serve warm.