“This came from the November Good Housekeeping magazine. The picture looked absolutely delicious. I am posting for safe keeping. You can prepare and arrange the sweet potatoes and syrup separtely up to 1 day ahead. Refridgerate separately. Allow both to come to room temperature before baking. Select sweet potatoes the same size so they cook evenly.”
1hr 20mins

Ingredients Nutrition


  1. .In a covered 6-quart sauce pan, heat whole sweet potates with salt and. enough water to cover to boiling on high.
  2. reduce heat to low and simmer for 30 minutes or.
  3. . Just until fork tender
  4. drain.
  5. set aside until cool enough to handle.
  6. Meanwhile, in a 1-quart saucepan
  7. heat maple syrup on high till boiling.
  8. Reduce heat to medium.
  9. boil gently 10 to 15 minutes.
  10. or until reduced to 1/2 cup.
  11. Stir in cranberries
  12. and.
  13. 1/2 teaspoon salt.
  14. cook just until cranberries pop.
  15. about 5 minutes longer.
  16. preheat oven to 400°F.
  17. Cut cooled sweet potates crosswise in 1 inch thick slices.
  18. arrange slices in a shallow 3 quart ceramic or glass baking dish.
  19. overlapping slices if necessary.
  20. Spoon maple-cranberry syrup evenly over potatoes.
  21. Bake uncovered.
  22. 20 minutes or until hot.

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