Twice Baked Stuffed Sweet Potatoes

Twice Baked Stuffed Sweet Potatoes


Serves 6

3 large sweet potatoes
½ cup Paradise Meadow® fresh or frozen cranberries, coarsely chopped in food processor
¼ cup walnuts, chopped
3 tablespoons butter
¼ cup packed brown sugar
3 tablespoons milk
½ teaspoon cinnamon
¼ teaspoon nutmeg


Preheat the oven to 400 degrees.

Wash the sweet potatoes, prick with a fork and bake in the preheated oven approximately 45 minutes or until a fork inserts easily in the center. Remove from the oven and let cool to the touch.

When cool, cut in half lengthwise and scrape most of the potato into a medium bowl being careful not to tear the potato skins. Reserve the potato skins.

Add the remaining ingredients and mix well. Stuff the reserved skins with this mixture and, if desired, sprinkle the tops with additional dash of cinnamon and a dot of butter. Return to the oven and bake, uncovered, until the top is golden and crunchy, approximately 30 minutes.

These can be prepared the night before and baked the next day to save time.

Credit to: Rubies in the Sand by: Bonnie Kavanagh and Fred Bottomley.