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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- 4-5 medium sweet potatoes
- ½ cup 5 Minute Cranberry Relish (or store bought)
- ½ cup dried unsweetened cranberries
- ½ cups pecans (optional)