Thanksgiving Side: Maple-Glazed Sweet Potatoes with Orange and Cranberries

Thanksgiving is just around the corner and for many the planning has already began. Whether baked, au gratin or mashed, potatoes always win the vote for THE most popular side dish as they go so well with everything else on the Thanksgiving plate.

Sweet potatoes pair nicely with brown sugar and maple syrup.  Because of their sweet nature, their flavors intensify when mixed with ingredients that are tangy and have some acidity.  Enter cranberries and orange juice, and you have a pairing made in Heaven!  This is one of my family’s favorite side-dishes and has been a regular at our Thanksgiving for over 10 years.

Maple-Glazed Sweet Potatoes with Orange & Cranberries

• 2.5       lbs.           red-skinned sweet potatoes
• 1/2       cup          pure maple syrup (or a little less)
• 4          TBSP.       butter, melted
• 2          tsp.           grated orange peel
• 1/2       cups         orange juice
• 4          TBSP.       dried cranberries
• —       —              chopped fresh parsley

• Preheat oven to 350°F.  Peel and cube the sweet potatoes into 1-inch pieces.  Cook them in large pot of boiling, salted water for about 2 to 3 minutes.  Drain; transfer to a glass baking dish that is large enough to hold them in one layer.

• Blend the pure maple syrup, melted butter, orange peel and orange juice in small bowl then pour this mixture over the sweet potatoes.  Sprinkle with salt and pepper and toss to coat.

• Bake uncovered until just tender, stirring occasionally, about 20-30 minutes.  Mix in cranberries.  Continue baking until the potatoes are very tender and the juices form thick glaze, about 15 minutes longer.  Garnish with chopped fresh parsley and serve.

 Adapted from an old Bon Appétit recipe.