Cranberry-Walnut Sweet Potatoes

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

1. Preheat oven to 400u0b0. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender.
2. Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in cranberries, syrup, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.
3. When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives.

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

Taken from www.tasteofhome.com/recipes/cranberry-walnut-sweet-potatoes/ (may not work)