Рецепт Twice Baked Sweet Potatoes
Twice Baked Sweet Potatoes
What a great alternative to potatoes on the Christmas table. I made these for Thanksgiving, but they would be wonderful for any Holiday, and the fact that they can be made a day ahead, helps a whole lot in the oven department…
Twice Baked Sweet Potatoes
INGREDIENTS:
- 5 medium sweet potatoes
- 1/2 cup cranberry sauce (I used leftovers from the day before)
- 1/2 cup dried cranberries or raisins
- 2 tablespoons butter, softened
- 1/2 cup pecan pieces, lightly toasted
DIRECTIONS:
Preheat oven to 325 degrees. Scrub potatoes; rinse and pat dry. Pierce all over with a fork. Place potatoes on oven rack and bake for 1 hour or until tender.
Cut each potato in half lengthwise and using a spoon, scoop the pulp from each potato half, leaving a 1/4 inch shell. Place pulp in a mixing bowl, set aside the shells.
Using a potato masher, mash pulp until smooth. Stir in cranberry sauce, dried cranberries and butter. Spoon mixture into each potato shell. Place, filled sides up in a baking pan, sprinkle with pecans. Cover and chill for up to 24 hours.
To serve, preheat oven to 350 degrees. Bake, uncovered for 30-45 minutes or until heated through.