New England Stuffed Sweet Potatoes
|Sweet potatoes||8 Ounce (Six Pieces)|
|Chopped pecans||1⁄3 Cup (5.33 tbs), toasted|
|Dried cranberries||1⁄4 Cup (4 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Peeled grated fresh gingerroot||1 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
Preheat oven to 375°.
Wrap potatoes in aluminum foil; bake at 375° for 1 hour or until tender.
Split open each potato, and scoop out pulp, leaving a 1/4-inch-thick shell.
Combine pulp, pecans, and remaining 5 ingredients.
Stuff each shell with 3/4 cup potato mixture; place on a baking sheet.
Bake at 375° for 10 minutes or until thoroughly heated.