Baked Sweet Potatoes with Poached Cranberries

With Thanksgiving just around the corner, we offer this healthy update to a classic holiday sweet potato dish. Sweetened cranberries take the place of the gooey marshmallow preparation. The colors are festive and bright, and the flavors are made for each other. 

Adapted rom Super Foods by Dolores Riccio

One 10-12 ounce package fresh cranberries

1 cup sugar

1 cup water

1 cinnamon stick

2 large sweet potatoes (about 2 pounds)

1 tablespoon cider vinegar

salt to taste

Preheat oven to 375 F. Wash potatoes and stab them in a few spots with a paring knife. Bake them for 30-45 minutes, or until beginning to soften, but still firm enough to slice.

While the potatoes are baking, wash and pick over the cranberries.  Combine the sugar, water, and cinnamon stick in a deep saucepan and bring the mixture to a boil; cook for 3 minutes. Add the cranberries, and cook uncovered at a low boil, stirring often, for about 5 minutes, or until the berries have popped open, but retain their shape. Remove the cinnamon stick and set the poached berries aside to cool slightly (the sauce will thicken). The cranberries can be prepared ahead; if chilled, bring them to room temp. before proceeding.

Once the potatoes are done, remove from the oven and allow to cool slightly. Cut the potatoes into thick, even slices, 4-5 per potato. Remove the peels, which will come off easily at this point. Place them into a serving dish, sprinkle with salt and ladle some of the cranberries on top. Leftover cranberries keep for weeks in the fridge and may also be frozen.

--Kayte