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Thanksgiving | |
| 5 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 1/2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/2 cup cranberry juice cocktail 3 tablespoons dark brown sugar 2 tablespoons butter 1/2 teaspoon ground cinnamon 1/4 cup chopped toasted almonds | |
| Preheat the oven to 400 degrees F. On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes. In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate. When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds. | |
Unrated | |
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