Step 1

Place whole sweet potatoes in a 6 qt. pot and cover the sweet potatoes with water. Bring to a boil over medium/high heat.

Step 2

Once boiling, turn the heat to low and cover. Simmer for 30 minutes. Drain and set aside to cool.

Step 3

Meanwhile, heat the maple syrup in a small saucepan over medium/high heat until it boils. Reduce to medium heat and allow the maple syrup to simmer for 10-15 minutes or until reduced by half.

Step 4

Add the cranberries, butter, and ½ teaspoon of salt to the maple syrup. Stir to combine and cook until cranberries pop, about 5 minutes. Remove from heat.

Step 5

Preheat the oven to 400ºF and grease a shallow 3 qt. with olive oil.

Step 6

Cut the cold sweet potatoes into 1-inch thick slices. Line the bottom of the dish with the sweet potato rounds. It’s ok if they overlap.

Step 7

Spoon the cranberry maple sauce over the top of the sweet potatoes. Bake uncovered for 20 minutes.

Step 8

Serve immediately.