Try this new twist on sweet potatoes - full of healthful fiber, plus Vitamins A and C.  Happy Thanksgiving from Foodwise, LLC.  Enjoy! 
(P.S.  To make things easier on the big day, this recipe can be prepared a day before - see the tip that follows the recipe.)

Twice-Baked Sweet Potatoes

Makes 10 servings

 

5 medium sweet potatoes (about 10 oz. each)

½ cup cranberry relish

½ cup dried cranberries or raisins, snipped

2 Tbsp. softened butter

½ cup walnut pieces, toasted

 

Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with a fork.  Place on oven rack and bake for 1-1/4 to 1-1/2 hours or until tender.  Set aside to cool slightly.

 

Cut each potato in half lengthwise.  Using a spoon, scoop pulp from each potato half, leaving a 1/4 to 1/2" shell.  Place pulp in a medium bowl.  Place shells in a 15x10x1 inch baking pan and set aside.

 

Using a potato masher or fork, mash potato pulp until smooth.  Stir in relish, cranberries, and butter.  Spoon potato mixture into shells.  Sprinkle with walnuts.

 

Bake for 25 to 35 minutes or until heated through.  Refrigerate any leftovers.

To make ahead:  Place stuffed potato shells in baking pan, cover and refrigerate for up to 24 hours.  To finish:  Preheat oven to 350 degrees F.  Uncover pan and bake for 30 to 35 minutes or until heated through.

 

From Better Homes & Gardens magazine