A delightful side dish featuring sweet potatoes glazed with a maple syrup reduction and complemented by tart cranberries.
Peel and cut the sweet potatoes into bite-sized cubes.
Cut the sweet potatoes into uniform pieces to ensure even cooking.
Boil the sweet potato cubes in a large pot of salted water until just tender, about 8 minutes. Drain and set aside.
Don't overcook the sweet potatoes as they will continue to cook in the glaze.
In a skillet, melt the butter over medium heat. Add the maple syrup, cinnamon, nutmeg, and a pinch of salt. Stir to combine.
Use a non-stick skillet to prevent the glaze from sticking.
Add the cooked sweet potatoes to the skillet and toss to coat them in the glaze. Cook for 5 minutes, stirring occasionally.
Stir gently to avoid breaking the sweet potato pieces.
Add the dried cranberries to the skillet and cook for another 5 minutes, until the glaze thickens and the cranberries are plump.
If the glaze becomes too thick, add a splash of water to loosen it.
Serve the glazed sweet potatoes warm, garnished with additional cranberries or a sprinkle of cinnamon if desired.
Serve immediately for the best flavor and texture.
Nutze unsere App für das beste Erlebnis
