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Preparation Time: 25 minutes
Cooking time: 1 hour
Serves: 8

If served as eight portions, provides 284 cals, 7g fat (of which 1g saturates), 27g sugar and 0.1g salt per portion.

Ingredients

- 4 large sweet potatoes
- 1 tbsp butter
- ¼ cup finely chopped onion
- 1 cup fresh or frozen cranberries
- ⅓ cup maple syrup
- ¼ cup cranberry juice
- ¼ tsp salt, divided
- ½ cup chopped walnuts, toasted
- 1 tsp Dijon mustard
- ¼ tsp pepper
- 2 tbsp minced fresh chives

Method

1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6. Scrub sweet potatoes; pierce several times with a fork. Bake 1 hour or until tender.

2. Meanwhile, in a small saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in cranberries, syrup, cranberry juice and ⅛ tsp salt. Bring to a boil. Reduce heat; simmer, covered, 10 - 15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.

3. When cool enough to handle, cut each potato lengthwise in half; sprinkle with pepper and remaining salt. Top with cranberry mixture; sprinkle with chives.