Side Dishes

Cranberry Walnut Sweet Potatoes

Ingredients:

• 4 large Sweet Potatoes
• 2 tbsp Silver Spring Cranberry Horseradish 
• 1 tsp Silver Spring Dijon Mustard
• 1 tbsp Butter
• 1/4 cup Onion, finely chopped
• 1 cup Cranberries, fresh or frozen
• 1/3 cup Maple Syrup
• 1/4 cup Cranberry Juice
• 1/4 tsp Salt, divided
• 1/2 cup Walnuts, chopped & toasted
• 1/4 tsp Pepper
• 2 tbsp fresh Chives, minced

Directions:

• Preheat oven to 400°
• Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender.
• 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, Silver Spring Cranberry Horseradish and Silver Spring Dijon Mustard; heat through.
• When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives.

Cooking Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.