MAPLE-BAKED SWEET POTATOES WITH CRANBERRIES

Maple-Baked Sweet Potatoes with Cranberries image

Maple-baked sweet potatoes with a berry snap of cranberries.

Provided by Blue Buddha

Time 1h25m

Yield 8

Number Of Ingredients 7

Ingredients

4 medium sweet potatoes, peeled
1 cup Grade A maple syrup
⅓ cup packed brown sugar
1 ½ cups fresh cranberries
2 tablespoons unsalted butter, or to taste
½ teaspoon dried thyme leaves
8 sprigs fresh thyme

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place whole sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and allow to cool.
Meanwhile, heat maple syrup and brown sugar in a small saucepan to boiling. Reduce heat and simmer until reduced by just about half. Add cranberries and return to a boil. Cook until berries are popping open. Add butter and dried thyme; remove from the heat.
Slice cooled sweet potatoes into 1-inch rounds. Transfer to an 8x12-inch glass baking dish and arrange so potatoes are standing nearly on their sides and stacked like fallen dominoes. Stir hot syrup mixture, then pour it over the sweet potatoes, dispersing the cranberries as evenly as possible.
Bake in the preheated oven until berries on top begin to caramelize, about 40 minutes. Remove from the oven and let stand for 5 minutes. Garnish each serving with a sprig of thyme.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 67.4 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 8.2 g, Protein 3.5 g, SaturatedFat 2 g, Sodium 71.9 mg, Sugar 37.8 g