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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2		peeled cut sweet	-	-	-	-
apple cider	1 1/2	cups		-	-	-	-
golden brown sugar	1/4	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
cranberry	1/2	cup	dried	25.3	6.5835	0.253	0.0715

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.