Twice-Baked Sweet Potatoes

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

Twice-Baked Sweet Potatoes
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35 users rated this recipe an average rating of 4.0
Makes:
10 servings
Prep:
20 mins
Bake:
1 hr 15 mins 325°F
Chill:
Up to 24 hrs
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Twice-Baked Sweet Potatoes

Ingredients
5
medium sweet potatoes (10 ounces each)
1/2
cup cranberry relish
1/2
cup dried cranberries or raisins, snipped or chopped
2
tablespoons butter, softened
1/2
teaspoon salt
1/2
cup walnut pieces, toasted

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 Kitchen

To 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)
    Per serving:
  • 158 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 6 mg chol.,
  • 174 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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