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
Details
Servings 10
Preparation time 90mins
Cooking time 120mins
Adapted from bhg.com
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.
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