Sweet Potato and Cranberry Sauté
Ingredients
3/4 cup apple juice or apple cider
1 lb. sweet potatoes, peeled and cut into ¼ inch slices (about 3 cups)
1 cup coarsely chopped cooking apple
2 tbs. dried cranberries
2 tbs. pure maple syrup or maple-flavored syrup
2 tbs. rum (optional)
¼ tsp. salt
2 tbs. chopped hazelnuts (filberts) or walnuts, toasted
Directions
In a large skillet, heat apple juice or cider, add sweet potato slices, spreading evenly. Cook covered, over low heat for about 12 minutes or until potatoes are nearly tender. Stir in apple, cranberries, maple syrup, rum (if desired) and salt. Cook covered over low heat for 3 to 4 minutes or just until the apples are tender.
Uncover, boil gently for 3 to 4 minutes more or until liquid is syrupy. Spoon into a serving bowl, sprinkle the toasted nuts and serve.
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