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Twice-baked Cranberry Sweet Potatoes

  • Serves 8.


  • 4 sweet potatoes
  • 1 cup fresh or frozen cranberries, chopped
  • 1/2 cup light brown sugar
  • 3 Tablespoons butter, divided
  • 1/3 cup orange juice
  • 1/2 cup chopped pecans
  • 1 teaspoon cinnamon
  • Salt and pepper to taste


Wash and bake unpeeled small- to medium-size sweet potatoes until fork tender in a 350-degree oven, about 45 minutes to an hour. Meanwhile, cook cranberries in a small amount of water until tender and drain. In skillet, heat pecans in 1 Tablespoon melted butter until lightly browned. When cool, cut cooked sweet potatoes in half lengthwise and scrape out pulp into bowl, leaving shells intact. Combine remaining ingredients with potatoes and mash with a fork. Fill shells evenly and return to oven, baking for 20 to 25 minutes.

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