Preparation:
Bake the sweet potatoes in their skins. Allow them to cool.
When the potatoes are cool, slice them in half lengthwise and gently scoop out the flesh, leaving behind enough to hold the shell together.
In a food processor, grind the cranberries. Then add the raisins, walnuts, honey, cinnamon and the reserved sweet potato and process until well mixed.
Mound the filling back into the sweet potato shells and bake in a 350°F oven for 20 minutes. If the potatoes are large, slice each boat in half before serving.
|
