Forks over knives

Twice Baked Sweet Potatoes

(1)1 Comment

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,

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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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Comments (1)

(5 from 1 vote)

Recipe Rating

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brenda

this is my go-to sweet potato recipe. it's the best.

About the Author

Headshot of Chef AJ

About the Author

Chef AJ

Chef AJ has been devoted to a plant-exclusive diet for over 44 years. She is the host of the television series Healthy Living with CHEF AJ airing on Foody TV. A chef, culinary instructor, and professional speaker, she is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight and the best-selling books The Secrets to Ultimate Weight Loss and Own Your Health. Chef AJ was the executive pastry chef at Santé Restaurant in Los Angeles where she was famous for her sugar-, oil-, salt- and gluten-free desserts. She is the host of YouTube show Chef AJ Live. She is proud to say that her IQ is higher than her cholesterol. In 2018 she was inducted into the Vegetarian Hall of Fame. Find her on Instagram and Twitter.
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