Twice Baked Sweet Potatoes

• 5 (10 ounce) sweet potatoes
• 12 cup cranberry sauce
• 12 cup dried cranberries or 12 cup raisins, chopped
• 2 tablespoons butter, softened
• 12 teaspoon salt
• 12 cup walnut pieces, toasted

1. Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork.
2. Place on oven rack.
3. Bake for 1-1/4 to 1-1/2 hours or until tender.
4. Set aside to cool slightly.
5. Cut each potato in half lengthwise.
6. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell.
7. Place pulp in medium bowl.
8. Set aside shells.
9. Using a potato masher or fork, mash potato pulp until smooth.
10. Stir in relish, cranberries, butter, and salt.
11. Spoon potato mixture into each potato shell.
12. Place, filled sides up, in a 15x10x1-inch baking pan.
13. Sprinkle with walnuts.
14. Bake for 25 to 35 minutes or until heated through.
15. Makes 10 servings.
16. To make ahead, place stuffed potato shells in baking pan.
17. Cover and chill up to 24 hours.
18. To serve: Preheat oven to 350 degrees F. Bake, uncovered, for 30 to 35 minutes or until heated through.

sweet potatoes, cranberry sauce, cranberries, butter, salt, walnut

Taken from www.food.com/recipe/twice-baked-sweet-potatoes-346017 (may not work)