- 4-5 medium sweet potatoes
- ½ cup 5 Minute Cranberry Relish (or store bought)
- ½ cup dried unsweetened cranberries
- ½ cups pecans (optional)
I created this dish as a way to use leftover cranberry relish. But it’s so good, that now I make cranberry relish all year round just so I can make this. I freeze the cranberries when they are in season.
Bake sweet potatoes until tender.
Cool slightly and then cut in half. Scoop pulp from each potato half leaving about a ¼” border so that the potato half will stand up and can be filled.
Mash sweet potatoes with a potato masher and add cranberry relish and dried cranberries. Mix well to combine.
Scoop potato mixture evenly into potato shells.
Sprinkle with pecans, if desired.
Bake in a 350ºF preheated oven for 30 minutes or until heated through.
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Chef AJ is a culinary instructor in Los Angeles who has followed a plant-based diet for more than thirty years. She is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight. Chef AJ’s passion is teaching people how to incorporate more fresh fruits and vegetables in their diet in ways that are easy, delicious, and fun. Visit EatUnprocessed.com for updates from Chef AJ.View all contributions by Chef AJ