Twice Baked Sweet Potatoes with Cranberries (TNT)

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Twice Baked Sweet Potatoes with Cranberries (TNT)

Post by pstarkoski on Wed Dec 29, 2010 2:09 am


I made these for Christmas dinner and they were wonderful!! I found the cranberry relish (well, it was cranberry orange relish) in the deli department of the grocery store.

If you like sweet potatoes and cranberries, you must try these!!




Twice-Baked Sweet Potatoes

Makes: 10 servings

Prep: 20 minutes
Chill: 24 hours
Bake: 1 hour, 40 minutes
Cool: 30 minutes


5 medium sweet potatoes (10 oz. each)

1/2 cup cranberry relish

1/2 cup dried cranberries or raisins, snipped or chopped

2 Tbsp. butter, softened

1/2 tsp. salt

1/2 cup walnut pieces, toasted


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. 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. 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

Servings Per Recipe 10 servings

Calories158, Total Fat (g)6, Saturated Fat (g)2, Monounsaturated Fat (g)1

Polyunsaturated Fat (g)3, Cholesterol (mg)6, Sodium (mg)174, Carbohydrate (g)25

Recipe source:



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