Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

• thepiggs 17 years ago
  I ran across this recipe in the Nov. 2006 BHG magazine and thought it might be of interest here. I love sweet potatoes, usually plain, but this did sound different enough to catch my attention.
  Recipe to follow...
  
  
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• thepiggs 17 years ago said:
  
  Twice-Baked Sweet Potatoes
  
  Prep: 20 minutes
  Bake: 1 hour, 40 minutes
  Cool: 30 minutes
  Stand: 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
  
  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.
  
  4. Bake for 25 to 35 minutes or until heated through. Makes 10 servings.
  
  Test Kitchen Tip: To make ahead, place stuffed potato shells in baking pan. 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.
  
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• thepiggs 17 years ago said:
  The message with the dish said it was a repeat from 1976.
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• recipediva 17 years ago said:
  This sounds so good. And diferent. I am going to make this. Thanks for the post.
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• linebb956 17 years ago said:
  I do twice baked ones.. but not these.. will have to try..
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