Cider-Glazed Sweet Potatoes with Cranberries

2 large sweet potatoes, peeled and cut into 1-inch chunks
1 1/2 cup apple cider or apple juice
1/4 cup (packed) golden brown sugar
2 Tbsp butter
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 cup 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.


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