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tuffed Sweet Potatoes.

I created these stuffed sweet potatoes as a way to use my leftover cranberry relish. But it is so good, that now I make cranberry relish all year round just so I can make this. Freeze the cranberries when they are in season.

Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

I created these stuffed sweet potatoes as a way to use my leftover cranberry relish. But it is so good, that now I make cranberry relish all year round just so I can make this.
5 from 3 votes
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner, Side Dishes
Cuisine WFPB
Servings 4 servings
Calories 232 kcal

Ingredients
 
 

  • 4 sweet potato medium size
  • ½ cup cranberry relish home made (see recipe or store bought)
  • ½ cup cranberries dried
  • ½ cup pecans crushed

Instructions
 

  • Cook/Steam or Bake sweet potatoes until tender (I like to steam them).
  • 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.

Nutrition

Calories: 232kcalCarbohydrates: 37gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 72mgPotassium: 571mgFiber: 7gSugar: 12gVitamin A: 18476IUVitamin C: 13mgCalcium: 56mgIron: 1mg
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