Cider Glazed Sweet Potatoes and Yams

prep time:: 30-45 minutes

This is a great Thanksgiving recipe. These potatoes are sweet and spicy but not sickeningly sweet like the ones topped with marshmallows. The dried cranberries gives is a little tang as well. Using both yams and sweet potatoes gives this dish a nice look as they are different colors.

ingredients

1 large sweet potato, peeled and cut into 1 inch chunks
1 large yam, peeled and cut into 1 inch chunks
1 1/2 cup apple cider
1/4 cup brown sugar
2 Tbs. butter
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 cup dried cranberries

directions

1
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.)
2
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.
3
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.)
4
When potatoes are tender, transfer to a serving bowl with a slotted spoon. Pour remaining glaze over sweet potatoes and serve.

Source: Tamara Brown