It was country singer Little Jimmy Dickens who sang this paean to sweet
potatoes, and I can tell you from experience that there is nothing quite like a
leftover baked sweet potato to divert a hungry child. Goodness! they're good --
baked, fried, or made into pies topped with marshmallows, eaten warm from the
oven or as leftovers. And they're good for you, full of complex carbohydrates,
vitamins and trendy goodies like beta carotene and fiber.
Source: National Gardening
Cider-Glazed Sweet Potatoes with Cranberries
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.
