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Categories:Viewed: 118 - Published at: 5 years ago
Ingredients
- Ingredients
- medium sweet potatoes (10 ounces each)
- 1/2
- cup cranberry relish
- 1/2
- cup dried cranberries or raisins, snipped or chopped
- tablespoons butter, softened
- 1/2
- teaspoon salt
- 1/2
- cup walnut pieces, toasted
Method
- 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. Cover and chill up to 24 hours.
- 4. Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through. Makes 10 servings.
- From the Test KitchenTo serve right away:
- Chilling step may be omitted. Bake filled potatoes uncovered for 25 to 35 minutes or until heated through.
- Nutrition Facts (Twice-Baked Sweet Potatoes)
- Servings Per Recipe 10,
- cal. (kcal) 158,
- Fat, total (g) 6,
- chol. (mg) 6,
- sat. fat (g) 2,
- Monosaturated fat (g) 1,
- carb. (g) 25,
- Polyunsaturated fat (g) 3,
- fiber (g) 3,
- sugar (g) 7,
- pro. (g) 2,
- vit. A (IU) 9038,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (g) 12,
- sodium (mg) 174,
- Potassium (mg) 255,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
