Cranberry Twice-Baked Sweet Potatoes

Recipe

Side Dish
Cranberry Twice-Baked Sweet Potatoes

Primary Media

User Rating

2 out of 5 stars
Rate it:
1 ratings

Recipe Data

6
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    6small 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

    1. 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.
    2. 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.
    3. 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%