New England Stuffed Sweet Potatoes
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A classic New England side dish featuring sweet potatoes stuffed with toasted pecans, dried cranberries, and a hint of ginger. Perfectly baked until tender and warm, this dish brings a cozy, sweet, and savory touch to any holiday table.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hr 10 mins | None | 6 servings |
🔪 Key Equipment
- Oven
- Aluminum foil
- Baking sheet
- Mixing bowl
- Spoon
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 6 (8 oz) | Sweet Potatoes | |
| 1/3 cup | Pecans | chopped, toasted |
| 1/4 cup | Dried Cranberries | |
| 1/4 cup | Maple Syrup | |
| 1 tbsp | Ginger | peeled, grated fresh |
| 1/2 tsp | Salt | |
| 1/4 tsp | Ground Red Pepper |
Instructions
Baking and Stuffing
- Preheat oven to 375°F.
- Wrap 6 sweet potatoes in foil and bake at 375°F for 1 hour or until tender when pierced with a fork.
- Unwrap sweet potatoes, split open each, and scoop out pulp, leaving a 1/4-inch-thick shell.
- In a bowl, combine the scooped pulp, 1/3 cup toasted pecans, 1/4 cup dried cranberries, 1/4 cup maple syrup, 1 tbsp grated fresh ginger, 1/2 tsp salt, and 1/4 tsp ground red pepper.
- Stuff the mixture back into the sweet potato shells, place on a baking sheet, and bake at 375°F for 10 minutes or until hot.
💡 Make-Ahead & Storage: The sweet potatoes can be baked, scooped, and stuffed up to 24 hours in advance. Store covered in the refrigerator and bake at 375°F for 15-20 minutes until heated through before serving.
Original Recipe Scan
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