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Cranberry Sweet Potatoes
Source: American Institute for Cancer Research (AICR)

Sweet potatoes cooked stove top in an apple juice and brown sugar glaze with dried cranberries.

Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 164.6
Total Carbs 33.4 g
Dietary Fiber 1.9 g
Sugars 24.5 g
Total Fat 3.9 g
Saturated Fat 2.5 g
Unsaturated Fat 0.1 g
Potassium 147.8 mg
Protein 0.8 g
Sodium 29.5 mg
Dietary Exchanges
1 Fat , 1 Fruits , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  sweet potatoes
1 1/2 cup  apple juice
0 1/4 cup  packed golden brown sugar
2 tbsp  unsalted butter
0 1/2 tsp  ground nutmeg
0 1/2 tsp  ground allspice
0 1/2 cup  Cranberries, dried
1 pinch  salt and pepper
  1. Cook sweet potatoes in a large pot of boiling water until halfway cooked, (a knife inserted into center will encounter resistance), about 5 minutes. Drain and cool. (This step can be done 1 day ahead just cover and refrigerate until next step.)
  2. Combine cider, sugar, butter, nutmeg, and allspice in a large non stick skillet over medium high heat. Bring to a boil, stirring often.
  3. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally.
  4. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider).
  5. When potatoes are tender, transfer to a serving bowl with a slotted spoon. Season to taste with salt and pepper. Pour remaining glaze over sweet potatoes and serve.

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