Twice Baked Sweet Potatoes with Cranberries Recipe

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Flavorful, festive side dish for the holidays.
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  • 5 medium sized sweet potatoes
  • 1/2 cranberry relish or 1/2 cup dried cranberries or raisins, chopped
  • 2 butter, softened
  • 1/2 salt
  • zest of 1/2 an orange
  • 1/2 walnut pieces
  • 1 butter
  • 1 brown sugar
SWEET potatoes:
  • Preheat oven to 325°.
  • Scrub sweet potatoes and pierce a couple of times with a fork.
  • Place on a baking sheet.
  • Bake for 1 1/4- 1 1/2 hours or until tender.
  • Poke with a fork to check for tenderness.
  • When done baking, set aside to cool slightly.
  • Cut each potato in half lengthwise.
  • Using a spoon, gently scoop out the pulp from each potato half keeping the shell in tact.
  • Place the pulp in a medium bowl.
  • Set shells aside on a baking sheet.
  • Using a potato masher or fork, mash the potato pulp until smooth. (Use a hand mixer if you want creamy smooth.)
  • Stir in 1/2 can of cranberry relish, zest of 1/2 an orange, cranberries, butter and salt.
  • Spoon potato mixture into each potato shell.
  • Place filled shells on a 15x10 baking pan.
  • Sprinkle with toasted walnuts - see recipe below.
  • Bake for 20-25 minutes or until heated through.

  • Melt 1 tablespoons of butter in a medium pan.
  • Add walnuts and brown sugar, stir together.
  • Cook for 5 minutes, stirring occasionally, on medium heat.
  • Spread out onto a paper towel to cool.
  • Break apart any chunks.
    *Can make the potatoes ahead, cover and refrigerate until ready to serve. Reheat in a 350° oven for 30-35 minutes to heat through.
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