Sweet Potato and Cranberry Bake

Ingredients:

• 2 tbsp. coarse-grain Dijon mustard
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. honey
• 1 tbsp. fresh lemon juice
• 2 tsp. chopped fresh thyme
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 lbs. sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2 cup fresh cranberries
• fresh thyme sprigs (optional)

Makes 6 Servings

1. Preheat the oven to 350 F. In a large bowl, combine the mustard, olive oil, honey, lemon juice, thyme, kosher salt, and pepper. Add the sweet potatoes; toss to coat. Gently stir in the cranberries. Transfer sweet potato mixture to a 2-quart rectangular baking dish; spread in an even layer.
2. Bake, uncovered, about 1 1/4 hours or until sweet potatoes are tender, stirring once. Uncover and bake about 10 minutes more or just until sweet potatoes are starting to brown. If desired, garnish with thyme sprigs before serving.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the New Sonoma Cookbook. This side dish screams to be enjoyed during the fall holiday season. Sweet potatoes and cranberries are in season during the fall and they go perfectly in this side dish. The sweet potatoes and cranberries literally melt in your mouth. Don't forget to cut the sweet potatoes into equal pieces so they roast evenly. This bake goes great with turkey, chicken, pork and even certain kinds of fish.