Twice-Baked Sweet Potatoes

Definitely worth the effort, twice-baked sweet potatoes are festive for the holidays with a touch of cranberry, but you’ll want to enjoy them more often!

Photo by Jennifer H.
Adapted from bhg.com
Twice Baked Sweet Potatoes

PREP TIME

90

minutes

TOTAL TIME

120

minutes

SERVINGS

10

servings

PREP TIME

90

minutes

TOTAL TIME

120

minutes

SERVINGS

10

servings

Adapted from bhg.com

Ingredients

  • 5

    medium sweet potatoes (10 ounces each)

  • 1/2

    cup cranberry relish

  • 1/2

    cup dried cranberries or raisins, snipped or chopped

  • 2

    tablespoons butter, softened

  • 1/2

    teaspoon salt

  • 1/2

    cup walnut pieces, toasted

Directions

Preheat oven to 325°F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake 1 1/4 to 1 1/2 hours or until tender. Set aside to cool slightly. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4 to 1/2 inch shell. Place pulp in medium bowl. Set aside shells. Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries or raisins, butter and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts. Cover and chill up to 24 hours. Preheat oven to 350°F. Bake filled potatoes, uncovered, 30 to 35 minutes or until heated through.

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