Twice Baked Sweet Potatoes

Submitted by DebS 2

"From Better Homes and Gardens."

 

• Ready In: 2hrs 10mins
• Ingredients: 6
• Serves: 10

ingredients

• 5 (10 ounce) sweet potatoes
• 1⁄2 cup cranberry sauce
• 1⁄2 cup dried cranberries or 1/2 cup raisins, chopped
• 2 tablespoons butter, softened
• 1⁄2 teaspoon salt
• 1⁄2 cup walnut pieces, toasted

directions

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. Bake for 25 to 35 minutes or until heated through. Makes 10 servings.
5. To make ahead, place stuffed potato shells in baking pan. 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.

Reviews

[Sydney Mike]

Absolutely love sweet potatoes & very happily made this for a potluck we recently attended! Some there scoffed at the christmasy-style potatoes, but what do they know about enjoying this kind of food all year long! AND in spite of all that put-down, the potatoes were gone in no time at all! Definitely a keeper of a recipe, thanks to you! [Made & reviewed for one of my adopted chefs in the current Pick A Chef event]