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Cranberry-Walnut Sweet Potatoes

  • Cranberry Horseradish Dijon Mustard

Cranberry-Walnut Sweet Potatoes

Products in this recipe: Cranberry Horseradish, Dijon Mustard
  • 4 large Sweet Potatoes
  • 2 tbsp Silver Spring Cranberry Horseradish 
  • 1 tsp Silver Spring Dijon Mustard
  • 1 tbsp Butter
  • 1/4 cup Onion, finely chopped
  • 1 cup Cranberries, fresh or frozen
  • 1/3 cup Maple Syrup
  • 1/4 cup Cranberry Juice
  • 1/4 tsp Salt, divided
  • 1/2 cup Walnuts, chopped & toasted
  • 1/4 tsp Pepper
  • 2 tbsp fresh Chives, minced
  • Preheat oven to 400°
  • Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender.
  • Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. 
  • Stir in cranberries, syrup, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until berries pop, stirring occasionally. 
  • Stir in walnuts, Silver Spring Cranberry Horseradish and Silver Spring Dijon Mustard; heat through.
  • When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives.

Cooking Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

©2021 Silver Spring Foods, Inc. All Rights Reserved.

Serves: 8

Recipe courtesy Taste of Home

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