A little maple syrup goes a long way. Especially since Best Yet market has a 37 cents a pound sweet potato sale! I think I feel a side dish coming on. Please Please Please, support ‘real’ agriculture and purchase only real maple syrup, not the chemical concoction called breakfast syrup…. One, because its healthier and more natural, and secondly, because the chemical one often turns too runny when cooking with it.
Here’s what you’ll need:
- 2 pounds sweet potatoes (4 to 6 medium)
- 1/3 cup pure maple syrup
- 2 tablespoons cooking oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup cranberries
Peel and cut the sweet potatoes into 1- to 1-1/2-inch chunks. In a large bowl combine the maple syrup, oil, salt, and pepper; add sweet potatoes and cranberries. Toss to coat. Transfer mixture to a 3-quart baking dish, spreading mixture evenly.
Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until potatoes are glazed and tender, stirring twice. Makes 8 servings.
As an added option, you can topped with chopped pecans.