Shredded Sweet Potatoes with Cranberries and Candied Walnuts
Prep time
Total time
These Shredded Sweet Potatoes with Cranberries and Candied Walnuts are full of nutrients and will leave your body feeling great! It contains only whole and basic ingredients! Great as a side dish to any meal of the day!
Recipe type: Side
Serves: 6-8
  1. To make the candied walnuts, preheat oven to 375° F. Place the walnuts, ½ Tbsp coconut oil, and maple syrup in a sauce pan on medium high heat and stir until the liquid begins to bubble up (about 3-4 minutes). Pour the mixture on a lined baking sheet and sprinkle with a dash of salt. Bake for 8 minutes and then let cool for about 20 minutes.
  2. While the walnuts are baking, wash and peel sweet potatoes and cut them in half hamburger style (so that they will fit in the food processor). Prepare your food processor with the shredder blade and then shred the sweet potatoes.
  3. In a large pan on medium heat, melt 3 Tbsp of coconut oil. Add the shredded sweet potato and water. Sauté for 15-20 minutes, until sweet potatoes are very tender.
  4. Next, stir in the dried cranberries and cinnamon and garnish with the candied walnuts.
  5. This is best served immediately, but will last in the refrigerator for up to 5 days.
If you want to decrease the sugar, you can use raw walnuts and skip step 1. This will stay good in the fridge for up to 5 days.
Recipe by Cook up Love at