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| Baked Stuffed Sweet Potatoes
1/4 cup of cranberries
6 medium Sweet potato, or yams
Zest and juice of 1/2 orange
1/2 Apple, peeled, cored, chopped
1/2 cup of walnuts chopped
1/2 cup (1 stick) of butter, melted,
1 tablespoon of brown sugar |
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Preheat the oven to 400ºF. Meanwhile, in a saucepan, place the cranberries in water to cover, bring to a boil, and cook until the berries pop open, about 5 minutes; set aside. Place the sweet potatoes or yams in a baking pan and bake in preheated oven for 45 minutes, or until tender when pierced with a knife. Let cool, cut a slash in the top surface of the sweet potato, and scoop out the pulp; set aside, reserving the shells. Reduce the oven temperature to 325ºF. In a large bowl, combine the sweet potato pulp, cranberries, orange juice, apple, and walnuts. Add the butter and brown sugar. Place the mixture in the reserved shells and return them to the oven. Bake until heated through, about 10 to 15 minutes. Garnish with grated orange zest and serve. Serving Size: 6 Per serving: 127 Calories; 2g Fat (12% calories from fat); 2g Protein; 27g Carbohydrate; 0mg Cholesterol; 13mg Sodium Recipe By: Kings Arms Tavern/tpogue@idsonline.com Posted to FOODWINE Digest 19 November 96 Date: Tue, 19 Nov 1996 17:14:53 +0100 From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
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