1. Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will encounter resistance), about 5 minutes. 2. Drain and cool. 3. (This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.) 4. Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat. 5. Bring to a boil, stirring often. 6. Add potatoes and reduce heat so liquid is simmering. 7. Cook 5 minutes, stirring occasionally. 8. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. 9. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider. 10. When potatoes are tender, transfer to a serving bowl with a slotted spoon. 11. Season to taste with salt and pepper. 12. Pour remaining glaze over sweet potatoes and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
