Recipe: New England-Stuffed Sweet Potatoes (with pecans, maple syrup, and cranberries)

NEW ENGLAND-STUFFED SWEET POTATOES

6 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