Sweet Potato and Cranberry Saute

Ok so let's be honest.  Is there anything more delicious than apples, sweet potatoes, cranberries and hazelnuts simmering all together in apple cider on a cool Fall Day??

No this is not a trick question.


The answer is there really isn't.

As you know, I'm not a coffee person at all so apple cider is one of my favorite go-to drinks in the mornings when the weather outside is super chilly.  And if you have a Keurig at your office like I do then you KNOW how amazing the hot apple cider is!  So when I saw this yummy saute in my Better Homes and Gardens magazine, I knew I had to try it, especially since it incorporates all my favorite things I love about Fall.

Except pumpkin of course.
But we'll get to that a little later.  



Servings: 4
Serving Size: 1 1/3 cups
Calories: 238
Fat: 3 g
Carbs: 53 g
Fiber: 5 g
Protein: 3 g
Old Points: 4.2 pts
Points+: 6 pts

Here are your ingredients:
Recipe adapted from Better Homes & Gardens

1 1/4 cups apple cider (or apple juice)
1 lb. sweet potatoes, peeled and cut into slices (about 3 cups)
1 cup chopped apple (1 large)
2 Tbsp dried cranberries
1/4 cup pure maple syrup (or agave nectar)
1/4 tsp. salt
2 Tbsp chopped hazelnuts, toasted 

In a large skillet, heat apple cider until just simmering.  Add sweet potato slices, spreading evenly.  Cover and cook over medium-low heat about 12 minutes or until potatoes are nearly tender.  

Stir in chopped apple, cranberries, maple syrup and salt.  Cook covered over low heat for 3 to 4 minutes more or until apple is just tender.  Uncover and boil gently for about 4 minutes until liquid is syrupy.  Sprinkle with nuts and enjoy!


I also can't wait to show you progress of my new house!
We finally have a roof y'all!

And to think canned pumpkin was the only thing that excited me this much,
now it's brick and floor boards.
Le sigh.

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