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.
Twice Baked Stuffed Sweet Potatoes
• 4-5 medium sweet potatoes
• ½ cup cranberry relish (recipe follows)
• ½ cup dried unsweetened cranberries
• ½ cups pecans (optional)
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.
5 Minute Cranberry Relish
Makes 3 cups
• One 12 ounce bag of fresh cranberries
• 2 large peeled oranges (zest included)
• Dates, to taste
• 2 tablespoons Psyllium Husk (optional)
In a food processor fitted with the “S” blade, process all of the ingredients until the desired chunky texture is reached. Adding fresh ginger and lime juice is also a delicious variation.