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.
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.