5 medium-sized sweet potatoes
1/2 box cranberry or 1/2 cup dried blueberries or raisins, chopped
2 tablespoons softened butter
1/2 teaspoon salt
peel of 1/2 orange
1/2 cup walnut pieces
1 tablespoon butter
1 tablespoon brown sugar
Preheat the oven to 325 °.
Grate the sweet potatoes and pierce several times with a fork.
Place on a baking sheet.
Bake 1 1 / 4- 1 1/2 hours or until soft.
Prick with a fork to check for tenderness.
When finished baking, allow to cool slightly.
Cut each potato in half lengthwise.
Using a spoon, carefully remove the pulp from each half of the potato, keeping the shell in time.
Place the pulp in a medium bowl.
Set the shells aside on a baking sheet.
Using a masher or fork, mash the mashed potatoes until smooth. (Use a hand mixer if you want a creamy smooth.)
Stir in 1/2 box of cranberries, 1/2 orange peel, cranberries, butter and salt.
Spoon potato mixture into each potato peel.
Place the stuffed shells on a 15×10 baking tray.
Sprinkle with toasted walnuts – see recipe below.
Bake for 20-25 minutes or until warm.
Melt 1 tablespoon butter in a medium skillet.
Add walnuts and brown sugar, stir together.
Cook for 5 minutes, stirring occasionally, over medium heat.
Spread on a paper towel to cool.
Break all the pieces.
- You can make the potatoes forward, cover and cool until ready to serve. Preheat in a 350 ° oven for 30-35 minutes to heat.