Glazed Sweet Potatoes

3T butter, divided 
3 medium sized sweet potatoes diced in ½ to ¾ inch cubes 
1/2 c onion diced 
1 t cayenne pepper 
1 t cinnamon 
2 T orange or apple juice 
½ c dried cranberries 
1 Jar of Emily G’s Fig Pomegranate Jam 
1 ½ t fresh thyme 
 
Melt 2T butter in pan and add diced sweet potatoes and onions and sauté until softened.  Add juice, 1 tablespoon of butter and cranberries to a small sauce pan.  Simmer for 2 minutes.  Add cayenne pepper, salt, cinnamon, jam and thyme. Whisk to blend.  Once sweet potatoes and onions are softened (don’t let them get mushy) add jam mixture, toss and serve.