NEW ENGLAND-STUFFED SWEET POTATOES6 sweet potatoes
3/8 cup chopped pecans, toasted
1/4 cup dried cranberries
1/4 cup maple syrup
1 tbsp grated ginger root
3/4 tsp salt
3/4 tsp cayenne
Wrap potatoes in foil; bake at 375 degrees F for 1 hour or until tender.
Unwrap potatoes. Split open each potato, and scoop out pulp, leaving a 1/4-inch thick shell.
Combine pulp, pecans, and remaining ingredients. Stuff each shell with 3/4 cup potato mixture; place on a baking sheet.
Bake at 375 degrees F for 10 minutes or until thoroughly heated.
Makes 6 servings
Source:
Cooking Light Magazine