| | Directions | | Preheat oven to 325°. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 75 to 90 minutes or until tender. Set aside and cool slightly. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving 1/4- to 1/2-inch shell. Place cooked pulp into a medium bowl. Set aside shells. Using potato masher or fork, mash potato pulp until smooth. Stir in cranberry-orange crushed fruit, dried cranberries or raisins, butter and salt. Spoon potato mixture into potato shells. Place shells, filled sides up, in shallow baking pan. Sprinkle with walnuts. Bake, uncovered, for 30-35 minutes or until heated through. Potatoes may be stuffed a day ahead. Cover and refrigerate, then bake at 350° for 30-35 minutes just before serving. For cranberry-orange crushed fruit, in a food processor, chop a 12-oz. bag fresh cranberries, 1 whole orange, including peel and rind but remove seeds, and 1 cup sugar. Use 1/2 cup for sweet potato recipe. The remainder can be used to make a Jello salad. Drain well before adding to Jello. |
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| Ingredients | | - |  | 5 sweet potatoes, 10 ounce each (medium) |
| - | | 1/2 cup cranberry-orange crushed fruit, recipe below |
| - | | 1/2 cup dried cranberries or raisins, snipped or chopped |
| - | | 2 tablespoons butter, softened |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 cup walnut pieces, toasted |
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