I have never been a big fan of the sweet potato casserole topped with marshmallows. But this recipe strikes just the right note for me between sweet and tart. I make these the day before or in the morning and then just put them into the oven 30 minutes before dinner. And when I saw sweet potatoes, I really am talking about yams.
Twice Baked Sweet Potatoes
3 large sweet potatoes
1/2 c cranberry relish
1 c brown sugar
1/2 c butter
1/2 tsp salt
1/2 c pecans
salt and pepper
- Heat oven to 325 degrees. Scrub and pierce sweet potatoes. Cook in a dish for 1 1/2 hours or till tender. Cool slightly.
- Cut tops off of potatoes. Scrape out the inside pulp into a separate bowl, leaving behind a thin shell of potato.
- Mash the pulp in a mixer along with the relish, sugar, butter and 1/2 tsp salt. Stir in craisens.
- Sprinkle sweet potato shells with salt and pepper. Fill with mashed potato mixture. Top with nuts. bake for 20-30 minutes at 350 degrees.