Recipe
Side Dish
Cranberry Twice-Baked Sweet Potatoes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 small sweet potatoes (3 pounds), unpeeled | ||
| ½ c. Hy-Vee dried cranberries | ||
| 2 tbsp. packed Hy-Vee brown sugar | ||
| ¼ tsp. Tones pumpkin pie spice | ||
| ½ tsp. Hy-Vee salt | ||
| 1 c. (8 oz) Dole crushed pineapple, drained | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| 1 c. Hy-Vee miniature marshmallows |
Directions
- Preheat oven to 400 degrees. Pierce potatoes with fork. Place potatoes on a baking sheet and cook for 1 hour or until tender. Cool 15 minutes.
- Reduce oven temperature to 350 degrees. Cut a thin slice off the top of each potato. Carefully scoop pulp into a bowl, leaving shells intact. Mash pulp. Stir in remaining ingredients.
- Spoon mixture into the shells. Bake an additional 15 minutes or until thoroughly heated.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 230mg
- Total Carbohydrates: 89g
- Protein: 5g
Daily Values
0%
Vitamin A 770%
0%
Vitamin C 90%
0%
Iron 25%
0%
Calcium 8%