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Twice-Baked Sweet Potatoes
- Makes: 10 servings
Up to 24 hrs
medium sweet potatoes (10 ounces each)
dried cranberries or raisins, snipped or chopped
walnut pieces, toasted
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.
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, 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 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.
(Twice-Baked Sweet Potatoes)
Servings Per Recipe 10, fiber (g) 3, Folate (µg) 12, Potassium (mg) 255, sugar (g) 7, sodium (mg) 174, pro. (g) 2, iron (mg) 1, vit. A (IU) 9038, cal. (kcal) 158, calcium (mg) 30, Fat, total (g) 6, Thiamin (mg) 0, carb. (g) 25, vit. C (mg) 4, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, chol. (mg) 6, Polyunsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 1