Twice-Baked Cranberry Sweet Potatoes
Difficulty Level: Intermediate
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Prep Time:5 Minutes
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Cook Time:PT60M55 Minutes
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Yield:8 Servings
Ingredients
- 4 (3/4 to 1 pound) sweet potatoes
- ½ cup cranberry sauce
- ⅓ pound blue cheese, crumbled
- ¼ cup pecans, chopped
- Fresh chives, chopped
- Salt to taste
- 4 (3/4 to 1 pound) sweet potatoes
- 118.29ml cranberry sauce
- 151.2g blue cheese, crumbled
- 59.15ml pecans, chopped
- Fresh chives, chopped
- Salt to taste
A holiday twist on a classic – the combination of flavors and textures makes this dish magic. Tart cranberries and creamy blue cheese meld with the roasted sweet potato while the pecans add a delightful crunch.
Preparation
STEP 1
Preheat oven to 375˚F.
STEP 2
Prick each sweet potato a few times with a fork and microwave on high for 7-8 minutes.
STEP 3
Remove sweet potatoes from microwave and place them in baking dish prepared with a thin layer of cooking spray. Bake until they are just soft, about 20-30 minutes.
STEP 4
Remove potatoes from oven and slice in half lengthwise. Use a spoon to scoop out most of the insides of the potato into a mixing bowl, leaving a thin layer in the skin.
STEP 5
To the scooped potato, add cranberry sauce, blue cheese, pecans; season to taste with salt.
STEP 6
Mix well and fill the potato skins with mixture. Return potatoes to the oven and bake another 15-20 minutes or until warmed through. Garnish with chives.