Makes 6 servings

Hands on: 10 minutes

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Total time: 35 minutes

2 large sweet potatoes (about 1 1/2 pounds total), peeled and cut into 1-inch chunks

1 1/2 cups apple cider or apple juice, plus a bit more to thin the glaze

1 tablespoon canola oil

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

Freshly ground black pepper

Salt

1/2 cup dried cranberries

In a large pot of boiling water, cook the sweet potatoes for about 5 minutes, until a knife inserted into the center of a chunk encounters resistance. Drain the sweet potatoes.

In a large saucepan over medium-high heat, combine the apple cider, canola oil, nutmeg and allspice. Bring to a boil, stirring often. Add the sweet potatoes and reduce the heat so the liquid simmers. Cook until the sweet potatoes are tender, about 3 to 5 minutes, stirring occasionally. Turn off heat and transfer sweet potatoes with a slotted spoon to a bowl. Season to taste with pepper and salt.

Add the cranberries to the pan and bring to a boil. Reduce the heat and simmer about 10 minutes, or until the cranberries have cooked through and the liquid is reduced to a syrupy glaze. (If the glaze becomes too thick before the cranberries are completely cooked, thin with a small amount of cider.)

Return the sweet potatoes to the pan and stir over low heat until they have completely heated through. Transfer to a serving bowl. Season to taste with salt and pepper.

From "The New American Plate Cookbook"

from the American Institute for Cancer Research (University of California Press, $24.95)

Per serving: 197 calories (percent calories from fat, 12), 2 grams protein, 36 grams carbohydrates, 4 grams fiber, 3 grams fat (less than 1 gram saturated), no cholesterol, 15 milligrams of sodium.