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    Default Cider-Glazed Sweet Potatoes with Cranberries Recipe

    Cider-Glazed Sweet Potatoes with Cranberries Recipe

    2 large sweet potatoes, peeled and cut into 1-inch chunks
    1 1/2 C. apple cider or apple juice
    1/4 C. (packed) golden brown sugar
    2 T. butter
    1/2 t. ground nutmeg
    1/2 t. ground allspice
    1/2 C. dried cranberries

    Boil sweet potatoes in a large pot of salted water until halfway cooked (when a knife inserted into center will encounter resistance), about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.)

    Combine cider, sugar, butter, nutmeg and allspice in a large nonstick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. 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.)

    When potatoes are tender, transfer to a serving bowl with a slotted spoon. Season to taste with salt and pepper. Pour remaining glaze over sweet potatoes and serve.

    Makes 6 servings.

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