Sweet Potato, Apple, and Cranberry Saute with Hazelnuts
This combo of sweet potatoes, cranberries and apples create a naturally sweet, vegan, side dish.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1 1/2 cup apple cider
- 1 pound sweet potatoes, peeled and cut into 1/4-inch slices (about 3 cups)
- 1 green apple, sliced
- 1/2 cup fresh cranberries
- 2 tablespoons pure maple syrup
- 1/4 teaspoon salt
- 2 tablespoons chopped hazelnuts, toasted
Preheat oven to 400 degrees. Toast hazelnuts until fragrance (5-8 minutes) then roughly chop.
Meanwhile, in a large skillet bring apple cider to a boil then turn down to a simmer.
Add sweet potato slices to the cider, spreading evenly. Cook, covered, over low heat about 12 minutes or until potatoes are nearly tender. Stir in apple, cranberries, and salt. Cook, covered, over low heat for 3 to 4 minutes more or just until apple is tender.
Uncover and add maple syrup; boil gently for 3 to 4 minutes more or until liquid is syrupy. Spoon into a serving bowl. Sprinkle with nuts.