Labadie Recipe Database

Name Twice-Baked Sweet Potatoes Number of People 10 List of Ingredients 5 medium sweet potatoes (about 10 oz. each) 1/2 cup cranberry relish 1/2 cup dried cranberries or raisins, snipped or chopped 2 T. butter, softened 1/2 tsp. salt 1/2 cup walnut pieces, toasted Description Preheat oven to 325 degrees.  Scrub sweet potatoes and pierce all over with a fork.  Place on oven rack and 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, leacing a 1/4 to 1/2 inch shell.  Place pulp in medium bowl.  Set asdie 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 side up, in a 15x10x1 inch baking pan.  Sprinkle with walnuts. Bake for 25 to 35 minutes or until heated through.  Time 20 minutes prep plus baking and standing Difficulty (1-5) 1 Notes To make ahead, place stuffed potato shells in baking pan.  Cover and chill up to 24 hours.  To serve, preheat oven to 350 degrees.  Bake, uncovered, for 30 to 35 minutes or until heated through. Per serving:  Calories 158, 6 g total fat, 2 g saturated fat, 6 mg cholesterol, 174 mg sodium, 25 g carbohydrates, 7 g total sugar, 3 g fiber. Image