Twice Baked Stuffed Sweet Potatoes

Twice Baked Stuffed Sweet Potatoes 655x3441 Twice Baked Stuffed Sweet Potatoes

Twice Baked Stuffed Sweet Potatoes 570x299 Twice Baked Stuffed Sweet PotatoesI 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.
adobe pdf icon Twice Baked Stuffed Sweet Potatoes

Twice Baked Stuffed Sweet Potatoes
Serves 4

Ingredients:

• 4-5 medium sweet potatoes
• ½ cup cranberry relish (recipe follows)
• ½ cup dried unsweetened cranberries
• ½ cups pecans (optional)

Instructions:

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

Ingredients: 

• One 12 ounce bag of fresh cranberries
• 2 large peeled oranges (zest included)
• Dates, to taste
• 2 tablespoons Psyllium Husk (optional)

Instructions: 

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.

Chef’s Note: This makes about 3 cups and is also delicious on your morning oatmeal.
adobe pdf icon Twice Baked Stuffed Sweet Potatoes

Chef AJ

Chef AJ

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