Ok so let’s be honest.  Is there anything more delicious than apples, sweet potatoes, cranberries and hazelnuts simmering all together in apple cider on a cool Fall Day??No this is not a trick question.

1The answer is there really isn’t.

As you know, I’m not a coffee person at all so apple cider is one of my favorite go-to drinks in the mornings when the weather outside is super chilly.  And if you have a Keurig at your office like I do then you KNOW how amazing the hot apple cider is!  So when I saw this yummy saute in my Better Homes and Gardens magazine, I knew I had to try it, especially since it incorporates all my favorite things I love about Fall.

Except pumpkin of course.
But we’ll get to that a little later.


Sweet Potato and Cranberry Saute

Yield: 4 servings

Recipe adapted from Better Homes & Gardens


  • 1 1/4 cups apple cider (or apple juice)
  • 1 lb. sweet potatoes, peeled and cut into slices (about 3 cups)
  • 1 cup chopped apple (1 large)
  • 2 Tbsp dried cranberries
  • 1/4 cup pure maple syrup (or agave nectar)
  • 1/4 tsp. salt
  • 2 Tbsp chopped hazelnuts, toasted


  1. In a large skillet, heat apple cider until just simmering. Add sweet potato slices, spreading evenly.
  2. Cover and cook over medium-low heat about 12 minutes or until potatoes are nearly tender.
  3. Stir in chopped apple, cranberries, maple syrup and salt. Cook covered over low heat for 3 to 4 minutes more or until apple is just tender.
  4. Uncover and boil gently for about 4 minutes until liquid is syrupy. Sprinkle with nuts and enjoy!

Nutritional Information

Serving Size: 1 1/3 cups • Calories: 238 • Fat: 3 g • Carbs: 53 g • Fiber: 5 g • Protein: 3 g • WW Points+: 6 pts



I also can’t wait to show you progress of my new house!  We finally have a roof y’all!

And to think canned pumpkin was the only thing that excited me this much, now it’s brick and floor boards.
Le sigh.