Cider Glazed Sweet Potatoes with Cranberries

2 large sweet potatoes, peeled and cut into 1″ chunks
1 1/2 cups apple cider or juice
1/4 cup packed golden brown sugar
2 tbs butter
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 cup dried cranberries

Boil sweet potatoes in large pot of salted water until halfway cooked
(when knife weill encounter resistance), about 5min.  Drain and
cool.  Combine cider, sugar, butter, nutmeg and allspice in large
nonstick skillet over medium high heat.  Bring to a boil, stirring
often.  Add potatoes and reduce heat so liquid is simmering.  Cook
5min, stirring occasionally.  Add cranberries and continue cooking
until all liquid is reduced to a syrup glaze and potatoes are
tender, about 10min.  When potatoes are tender, transfer to serving
bowl with slotted spoon.  Season to taste with salt and pepper.
Pour remaainig glaze over sweet potatoes and serve.

Crockpot Beans And Ham Hocks

1 small finely minced onion, sauteed till transparent
2 cups pinto beans, soaked overnight and drained
2 or 3 smoked ham hocks or a large meaty ham bone
1 bay leaf
water
1 tsp garlic powder
seasoned salt and pepper, to taste

Place beans and ham hocks in crockpot with bay leaf, garlic powder and
onion. Cover with water. Cover and cook 10 to 12 hours on LOW, or until
beans are tender. Remove meat from bones and dice; return to pot. Taste
and add a little seasoned salt and pepper, if desired.

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