- Prep-time: / Ready In:
- Serves 4
- Serving size: ¼ of recipe
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I created this dish as a way to use leftover cranberry relish. But it's so good, that now I make cranberry relish all year round just so I can make this. I freeze the cranberries when they are in season.
By Chef AJ,
Ingredients
- 4-5 medium sweet potatoes
- ½ cup 5 Minute Cranberry Relish (or store bought)
- ½ cup dried unsweetened cranberries
- ½ cups pecans (optional)
Instructions
- Bake sweet potatoes until tender.
- 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.
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Nutritional Information:
Per serving (¼ of recipe): 297 calories, 52 g carbohydrates, 3.9 g protein, 9.5 g total fat, 0.8 g saturated fat, 0 g cholesterol, 101 mg sodium, 6.6 g fiber, 7.9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(5 from 2 votes)I love the cranberry relish and this sweet potato dish so much! Highly recommended
this is my go-to sweet potato recipe. it's the best.