Twice-Baked Sweet Potatoes with Cranberry Relish

5 medium sweet potatoes (10 oz. each)

½ c. cranberry relish

2 Tbsp. butter, softened

½ c. dried cranberries or raisins, snipped or chopped

½ tsp. salt

½ c. walnut pieces, toasted

Preheat oven to 325°. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for

1 ¼-1 ½ hours or until tender. Set aside to cool slightly. Cut each potato in half lengthwise. Using spoon, scoop pulp from each potatoes half, leaving a ¼-1/2” shell. Place pulp in medium bowl. Set aside shells. Using potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in 15x10x1” baking pan. Sprinkle with walnuts. Cover and chill up to 24 hours. Preheat oven to 350°. Bake, uncovered, for 30-35 minutes or until heated through. Makes 10 servings. *Chilling step may be omitted. Bake filled potatoes-uncovered– for 25-35 minutes or until heated through.