4 sweet potatoes, washed
1 tablespoon butter
1/4 cup onions, finely chopped
1 cup cranberries, fresh or frozen
1/3 cup maple syrup
1/4 cup cranberry juice
1/2 cup walnuts, toasted and chopped
1 teaspoon brown mustard
salt and pepper
2 green onions, diced
1. Bake sweet potatoes at 400 for about 50 or until tender.
2. In skillet, melt butter and sauté onions till tender, add cranberries, maple syrup and cranberry juice. Bring to a boil and reduce heat, simmer, covered, for about 10 minutes or until berries pop, stirring occasionally.
3. Add walnuts, mustard, salt and pepper, heat thoroughly.
4. Remove sweet potatoes from oven, cut in half (length wise) and top with cranberry mixture.
5 Top with green onions and serve.