Sweet Potato, Apple, And Cranberry Saute With Hazelnuts
With a symphony of fall flavors, this recipe combines the sweetness of apple cider, the earthiness of sweet potatoes, and the tartness of cranberries to create a dish that is both comforting and vibrant. The addition of green apple adds a refreshing crunch, while the toasted hazelnuts provide a delightful nuttiness. Each bite is a delicious balance of flavors and textures, making this dish a perfect addition to any autumn table.
— Constant Cookbook
Ingredients
- 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 at 400 degrees for 5-8 minutes or unit fragrant)
Instructions
- 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.
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