in covered 6 quart sauce pot, heat whole sweet potatoes with 1 tsp salt and enough water to cover to boiling on high. reduce heat to low; simmer, uncovered, about 30 minutes or just until potatoes are fork-tender. drain. set aside until cool enough to handle.

meanwhile, in 1 quart saucepan, heat maple syrup to boiling on high. reduce heat to medium, and boil gently 10–15 minutes or until reduced to ½ cup. stir in cranberries, butter, and ½ tsp salt and cook just until cranberries pop, about 5 minutes longer.

preheat oven to 400 degrees. cut cooled sweet potatoes crosswise into 1-inch thick slices and arrange in shallow 3 quart ceramic or glass baking dish, overlapping slices if necessary.

spoon maple-cranberry syrup evenly over potatoes.

bake, uncovered, 20 minutes or until hot.

momofsixplus1

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