Cranberry Walnut Sweet Potatoes

• 4 large sweet potatoes
• 1/4 cup onion, finely chopped
• 1 tablespoon unsalted butter
• 1 cup cranberries (fresh or frozen)
• 1/3 cup pure maple syrup
• 1/4 cup water
• 1/4 cup cranberry juice
• 1/4 teaspoon salt, divided
• 1/2 cup walnuts, toasted, chopped
• 1 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 2 tablespoons chives, finely chopped

1. Preheat oven to 400 degrees F.
2. Scrub & pierce the sweet potatoes, then bake them for 1 hour or until tender.
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. Bring to a boil, then reduce heat, cover & simmer for 10 to 15 minutes or until the berries pop, stirring occasionally.
5. Stir in the walnuts & mustard & heat through.
6. Cut the potatoes in half lengthwise, then sprinkle with the pepper & remaining salt.
7. Top each half of potato with 2 tablespoons of the cranberry mixture, & sprinkle with chives.

sweet potatoes, onion, unsalted butter, cranberries, maple syrup, water, cranberry juice, salt, walnuts, mustard, pepper, chives

Taken from www.food.com/recipe/cranberry-walnut-sweet-potatoes-393786 (may not work)