Twice-Baked Sweet Potatoes
Recipe from Better Homes and Gardens

These special occasion sweet potatoes can be made ahead. Reheat before dinner.


Twice-Baked Sweet Potatoes

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Servings: Makes 10 servings.
Prep Time: 20 mins
Total Time: 2 hrs 30 mins
Related Categories: Baked Sweet Potatoes, Sweet Potatoes, Sweet Potatoes
 
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Ingredients
  • 5  medium
    sweet potatoes (10 oz. each)
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  • 1/2  cup
    cranberry relish
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  • 1/2  cup
    dried cranberries or raisins, snipped or chopped
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  • 2  Tbsp.
    butter, softened
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  • 1/2  tsp.
    salt
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  • 1/2  cup
    walnut pieces, toasted
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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.

Test Kitchen Tip
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.
Nutrition information
Calories 158, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 3 g, Cholesterol 6 mg, Sodium 174 mg, Carbohydrate 25 g, Total Sugar 7 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 3%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet
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