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Directions
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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.
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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.
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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. Cover and chill up to 24 hours.
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4. Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through. Makes 10 servings.
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From the Test KitchenTo serve right away:
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Chilling step may be omitted. Bake filled potatoes uncovered for 25 to 35 minutes or until heated through.
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Nutrition Facts (Twice-Baked Sweet Potatoes)
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Servings Per Recipe 10,
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cal. (kcal) 158,
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Fat, total (g) 6,
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chol. (mg) 6,
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sat. fat (g) 2,
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Monosaturated fat (g) 1,
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carb. (g) 25,
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Polyunsaturated fat (g) 3,
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fiber (g) 3,
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sugar (g) 7,
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pro. (g) 2,
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vit. A (IU) 9038,
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vit. C (mg) 4,
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Thiamin (mg) 0,
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Riboflavin (mg) 0,
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Niacin (mg) 0,
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Pyridoxine (Vit. B6) (mg) 0,
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Folate (g) 12,
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sodium (mg) 174,
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Potassium (mg) 255,
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calcium (mg) 30,
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iron (mg) 1,
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Percent Daily Values are based on a 2,000 calorie diet
