This classic holiday recipe balances sweet potatoes with the tartness of the apples and cranberries perfectly.
- 1 pound sweet potatoes (2 big ones), peeled and sliced 1/4-inch thick
- 2 cooking apples, quartered, cored, then coarsely chopped (ask your grocer for help in choosing the best kind of apples for this dish — we used Braeburn and Pippin)
- 1/2 cup dried cranberries
- 1 1/4 cup apple juice
- 1/4 cup maple syrup
- 1/4 cup dark rum (optional)
- 1/4 cup hazelnuts or walnuts, coarsely chopped
- 3/8 teaspoon salt
- A fresh tarragon sprig makes a nice garnish (optional)
Heat the apple juice to a simmer in a sauté pan. Evenly distribute the sweet potato slices. Cover and simmer for about 12 minutes or until the potatoes start to get tender. Stir in the chopped apple, dried cranberries, maple syrup, rum (if using), and salt. Cook covered for another 3 to 4 minutes. Remove cover and bring the juices to a boil over medium heat. Stir often while the juice reduces and thickens. Top each serving with chopped nuts. Garnish with tarragon.
If you like this sweet potato recipe, you might also enjoy our recipe for vegetarian sweet potato chili.
Want more local health news, wellness tips, recipes, and more? Subscribe to the Kaiser Permanente Washington newsletter.