1. Preheat oven to 400 degrees F. 2. Scrub & pierce the sweet potatoes, then bake them for 1 hour or until tender. 3. In a small saucepan, saute the onion in the butter until tender, then add the cranberries, syrup, water, cranberry juice & just 1/8 teaspoon of the salt. 4. Bring to a boil, then reduce heat, cover & simmer for 10 to 15 minutes or until the berries pop, stirring occasionally. 5. Stir in the walnuts & mustard & heat through. 6. Cut the potatoes in half lengthwise, then sprinkle with the pepper & remaining salt. 7. Top each half of potato with 2 tablespoons of the cranberry mixture, & sprinkle with chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
