Cranberry Walnut Sweet Potatoes - cooking recipe

Ingredients

4 large sweet potatoes
1/4 cup onion, finely chopped
1 tablespoon unsalted butter
1 cup cranberries (fresh or frozen)
1/3 cup pure maple syrup
1/4 cup water
1/4 cup cranberry juice
1/4 teaspoon salt, divided
1/2 cup walnuts, toasted, chopped
1 teaspoon Dijon mustard
1/4 teaspoon pepper
2 tablespoons chives, finely chopped

Preparation

Preheat oven to 400 degrees F.
Scrub & pierce the sweet potatoes, then bake them for 1 hour or until tender.
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.
Bring to a boil, then reduce heat, cover & simmer for 10 to 15 minutes or until the berries pop, stirring occasionally.
Stir in the walnuts & mustard & heat through.
Cut the potatoes in half lengthwise, then sprinkle with the pepper & remaining salt.
Top each half of potato with 2 tablespoons of the cranberry mixture, & sprinkle with chives.