1 1/2 cups pure apple cider
2 Tbsp olive oil
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 cup dried cranberries
dash kosher salt if desired
Peel and dice the sweet potatoes into bite size pieces. Fill a large pot with cold water, add the sweet potatoes and bring to a boil, then cook the sweet potatoes just until they are knife tender, about 4 to 5 minutes; drain well and set aside.
Get out a large heavy skillet and put it over medium-high heat. Add the apple cider, oil, nutmeg, and allspice, stirring until it comes to a boil, then reduce heat to medium and add the sweet potatoes, stirring until the liquid starts to thicken slightly, then turn heat to low.
Let the mixture simmer on low for about 5 minutes, stirring often.
Add the cranberries and continue to simmer until most of the liquid has been reduced and the potatoes are tender, about 5 more minutes.
Dump mixture into a serving bowl, taste and add salt if desired. Be sure to scrape any remaining glaze out of skillet and over the sweet potatoes in the bowl. Serve warm.