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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts

158 calories; 6 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 1 g monounsaturated fat; 6 mg cholesterol; 174 mg sodium. 255 mg potassium; 25 g carbohydrates; 3 g fiber; 7 g sugar; 2 g protein; 9038 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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