Ingredients
4 large sweet potatoes
1 t olive oil
2 T shallots, minced
2 cups cranberries
1/3 cup maple syrup
¼ cup apple cider
½ t sea salt
¼ t pepper
¼ t ginger
½ t nutmeg
1 teaspoon cinnamon
½ cup pecans
Directions
Preheat 400*
Poke each sweet potato with a fork and place on parchment paper on a cookie sheet and bake until tender (one hour.)
In a medium saucepan, sauté the shallots in oil two minutes.
Add cranberries, maple syrup, apple cider, salt, pepper, ginger, nutmeg and cinnamon.
Bring to boil. Reduce heat to simmer and cook for 15 minutes stirring occasionally as not to burn.
Set aside.
When sweet potato is cool enough, cut sweet potato in half, slightly mash inside with a fork, top with cranberries mix, and garnish with pecans.