Cider-Glazed Sweet Potatoes with Cranberries
2 large sweet potatoes, peeled and cut into 1-inch chunks
1 1/2 C. apple cider or apple juice
1/4 C. (packed) golden brown sugar
2 T. butter
1/2 t. ground nutmeg
1/2 t. ground allspice
1/2 C. dried cranberries
Boil sweet potatoes in a large pot of salted water until halfway cooked (when a knife inserted into center will encounter resistance), about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.)
Combine cider, sugar, butter, nutmeg and allspice in a large nonstick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally.
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.)
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.
Makes 6 servings.