Sweet Potatoes Stuffed with Cranberry Sauce is a traditional American recipe for a classic dish of sweet potatoes filled with cranberry sauce that's oven baked and served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic American version of: Sweet Potatoes Stuffed with Cranberry Sauce.
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Ingredients:
6 large sweet potatoes
360ml fresh cranberry sauce
3 tbsp butter, melted
65g brown sugar
1 tsp salt
75g chopped nuts
Method:
Wash the sweet potatoes thoroughly then prick the skins and place in an oven pre-heated to 180°C. Bake until tender and easily peelable (about 35 minutes). When ready remove the sweet potatoes from the oven and set aside until cool enough to be handled.
Cut the sweet potatoes in half then scoop out some the insides (keep quite a bit of the pulp next to the skin and be careful not to pierce the skins). Use about 200ml of the cranberry sauce to stuff the sweet potato halves then re-assemble the potatoes using toothpicks to hold them together.
Place the sweet potatoes in a greased baking tray and scatter the scooped out pulp around them. Now combine all the remaining ingredients in a bowl and pour over the sweet potatoes.
Return to the oven and bake for about 25 minutes, or until lightly browned. Serve with roast fowl or pork.
