2 lbs sweet potatoes (peel & cut into 1”x 1” pieces)
2 cups cranberry juice
½ cup red wine
¼ cup balsamic vinegar
1 tsp cinnamon
2 tsp equal
½ tsp nutmeg
1 tsp fresh ginger
3 tbsp cornstarch mixed with ¼ cup pineapple or cranberry juice
¼ cup honey
Pour sauce liquids in stockpot, bring to a boil.
Thicken with cornstarch slurry.
Add ¼ cup honey.
Place potatoes in baking dish (single layer.)
Cover with sauce.
Cover dish. Bake @ 350˚ for about 30 minutes or until potatoes are tender.
Optional: (additional calories)
Sprinkle 1 cup miniature marshmallows on top.
Bake uncovered 5 more minutes.
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