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Ingredients
| sweet potatoes: 10 oz |
| canned cranberry sauce: 1/2 cup |
| cranberries (chopped): 1/2 cup |
| unsalted butter: 2 tsp |
| walnuts (chopped): 1/2 cup |
| salt: 1/2 tsp |
Twice-Baked Sweet Potatoes
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
10 serving(s)
Tags
1. Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.
2. 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.
3. Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts.
4. Cover and chill up to 24 hours. To serve: Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through. Makes 10 servings.
To serve right away: Chilling step may be omitted. Bake filled potatoes uncovered for 25 to 35 minutes or until heated through.