Sourdough Stuffing with Sweet Potatoes and Cranberries

Sourdough Stuffing with Sweet Potatoes and Cranberries
(Country Living Magazine (I think))

1/4 c. butter
1 large onion, chopped
1 pound peeled sweet poatotes cut into 1/2-inch cubes
2 Tbsp. maple syrup
1 c. dried cranberries
2 Tbsp. chopped fresh sage
1 tsp. salt
1 1/2 tsp. ground black pepper
8 cups (1/2-inch cubes) sourdough bread
1 3/4 c. chicken broth

Melt butter in a pan. Add the onion and cook until soft, about 4 minutes. Reduce heat to medium, add the potatoes and cook until soft and onion is browned, about 20 minutes. Add the maple syrup, cranberries, and 2 Tbsp. water. Cook until the cranberries plump, about 3 minutes. Add the sage, salt, and pepper and cook for 1 more minute. Remove from the heat and toss in the bread and broth. Stuff into turkey or put into a buttered baking dish, dot with a bit of butter and bake at 350 for 30-40 minutes.