New England Stuffed Sweet Potatoes Recipe
Ingredients
| Sweet potatoes | 6 | |
| Chopped pecans | 1/3 Cup (16 tbs), toasted | |
| Dried cranberries | 1/4 Cup (16 tbs) | |
| Maple syrup | 1/4 Cup (16 tbs) | |
| Ginger root | 1 Tablespoon, grated | |
| Salt | 1/2 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon |
Directions
Preheat oven to 375°.
Wrap potatoes in aluminum foil; bake at 375° for 1 hour or until tender.
Unwrap potatoes.
Split open each potato, and scoop out pulp, leaving a 1/4-inch-thick shell.
Combine pulp, pecans, and remaining 5 ingredients.
Stuff each shell with 3/4 cup potato mixture; place on a baking sheet.
Bake at 375° for 10 minutes or until thoroughly heated.
Wrap potatoes in aluminum foil; bake at 375° for 1 hour or until tender.
Unwrap potatoes.
Split open each potato, and scoop out pulp, leaving a 1/4-inch-thick shell.
Combine pulp, pecans, and remaining 5 ingredients.
Stuff each shell with 3/4 cup potato mixture; place on a baking sheet.
Bake at 375° for 10 minutes or until thoroughly heated.
Chef
