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Sweetpotatoes Stuffed With Cranberries fruits, native, vegetables 1 1/2 cup cranberry sauce 3 tablespoon butter 1/3 cup brown sugar 1 teaspoon salt 1/2 cup chopped nuts Bake potatoes until tender and easily peelable (about 30 minutes). Peel just the skins, cut in half lengthwise. Scoop out some of the insides and reserve. Stuff both halves, holding the potato back together with toothpicks. Put in greased oven pan, mound the removed insides mashed and heaped around them. Mix sauce, nuts, sugar, butteer, salt and pour over. bake at 350 uncovered until lightly browned, about 20-25 minutes. Goes well with turkey, roast chicken, or duck. If you want to take less trouble with it, don't hollow and stuff the potatoes, chunk them and pour th cranberry sauce over them. Paula Giese Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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