Cider-Glazed Sweet Potatoes With Cranberries

• 2 large sweet potatoes, peeled and cut into 1-inch chunks
• 1 1/2 cups apple cider or 1 1/2 cups apple juice
• 1/4 cup packed light brown sugar
• 2 tablespoons butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground allspice
• 1/2 cup dried cranberries (quick rough chop)

1. Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will face some snap), about 5 minutes. Drain and cool. (You can do this a day in advance and store the cubes in the icebox in a covered container.).
2. Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering.
3. Cook 5 minutes, stirring occasionally. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider or a water).
4. When potatoes are tender, add salt and pepper to taste.
5. Nutritional Information (per serving): 190 Cal; 4 g Total Fat (2 g Sat Fat); 38 g Carb; 16 mg Sodium; 1 g Protein; 3 g Dietary Fiber.

sweet potatoes, apple cider, brown sugar, butter, cinnamon, nutmeg, ground allspice, cranberries

Taken from www.food.com/recipe/cider-glazed-sweet-potatoes-with-cranberries-197048 (may not work)