Cranberry-Glazed Sweet Potatoes
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 174
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 261
- Total: 50 min
- Active: 15 min
Ingredients
5 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup cranberry juice cocktail
3 tablespoons dark brown sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/4 cup chopped toasted almonds
Directions
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
- In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
- When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.