Enchanting Cranberry-Glazed Sweet Potatoes with Spiced Pecans

Allergens

Tree nuts (pecans)

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 cup orange juice
• 1/2 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 tablespoon unsalted butter, melted

Instructions

1. Begin by preparing the cranberry glaze. In a medium saucepan, combine the cranberries, sugar, water, and orange juice. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for about 8 10 minutes or until the cranberries burst and the sauce thickens slightly. Remove from heat and set aside.
2. While the cranberry glaze is simmering, preheat your oven to 375°F (190°C). In a large bowl, toss the cubed sweet potatoes with melted butter until evenly coated. Spread them out on a baking sheet lined with parchment paper, making sure they are in a single layer and not overcrowded.
3. Bake the sweet potatoes for 25 30 minutes or until they are tender when pierced with a fork. Remove from oven and set aside.
4. In a small bowl, mix together the chopped pecans, cinnamon, ginger, nutmeg, and a pinch of salt.
5. Once the sweet potatoes have cooled slightly, pour the cranberry glaze over them and gently toss to coat evenly. Then, sprinkle the spiced pecan mixture on top, pressing down lightly to adhere them to the sweet potatoes.
6. To serve, transfer the sweet potatoes to a serving dish and garnish with additional fresh cranberries or a sprig of rosemary for an extra touch of festivity.

Chef’s Insight

Feel free to adjust the spices in the pecan mixture to your preference. You can add a pinch of allspice, cloves, or even a touch of cayenne pepper for some heat if you prefer.

Notes

This recipe can be easily doubled or tripled to accommodate a larger crowd.