Twice-Baked Sweet Potatoes

(from go panthers’s recipe box)

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.

Prep time: 20 minutes
Cook time: 1 minutes
Serves 10 people

Categories: Thanksgiving

Ingredients

  • 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 15×10×1-inch baking pan. Sprinkle with walnuts.

  4. Bake for 25 to 35 minutes or until heated through. Makes 10 servings.

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