Twice-Baked Sweet Potatoes

By JenHall

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!

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

Preparation

Step 1

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.