Ingredients
4 large sweet potatoes1 tablespoon butter1/4 cup finely chopped onion1 cup fresh or frozen cranberries1/3 cup maple syrup1/4 cup cranberry juice1/4 teaspoon salt, divided1/2 cup chopped walnuts, toasted1 teaspoon Dijon mustard1/4 teaspoon pepper2 tablespoons minced fresh chives
Preparation
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 and 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.
