Twice Baked Sweet Potatoes

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Scrub sweet potatoes and pierce several times with a sharp knife. Lightly rub potato skins with 1 teaspoon oil. Bake potatoes for 50 to 60 minutes or until cooked through and very soft. Place a sheet of aluminum foil underneath the potatoes to catch any drips.

3. 3

   While potatoes are baking, prepare cranberry topping. Heat remaining 1 tablespoon oil in large skillet over medium heat. Add onion and celery and cook for 2 to 3 minutes until just tender. Add cranberries, 1/4 cup brown sugar, 1/2 cup orange juice and 1/2 teaspoon cinnamon. Mix well and cook until cranberries are very tender, about 10 minutes. Remove from heat and set aside.

4. 4

   When potatoes are done, remove from oven and let cool 5 to 10 minutes. Slice off about 1/2-inch from top of potato and scoop out potato placing in a large bowl. Repeat with remaining potatoes. Mash potatoes with 2 tablespoons brown sugar, orange peel, cinnamon and enough orange juice to make soft and creamy.

5. 5

   Spoon potatoes back into potato skins, placing in 8 x 8-inch baking pan that has been sprayed with cooking spray. Drizzle each potato with cranberry topping. Return to oven for 10 to 15 minutes, until heated through.

* Per serving · 4 servings · Values may vary.