Sweet Potato Boats
Servings
8
Servings
8
Instructions
  1. Preheat oven to 400 F. Line a baking sheet with foil; spray with cooking spray. Pierce sweet potatoes with a fork & rub with oil. Place on baking sheet & bake 45-55 minutes or until tender when pierced with a fork.
  2. In a large skillet over medium heat, fry bacon until crisp; remove & drain on paper towel. In bacon drippings, cook onion & celery about 1-2 minutes, stirring frequently, until softened. Add broth & 2 Tbsp butter; heat to boiling. Stir in stuffing mix, cranberries & 2 Tbsp of the walnuts. Remove from heat, cover & set aside.
  3. Remove sweet potatoes from oven. Reduce oven temperature to 375 F. Cut potatoes in half lengthwise. Scoop out potato flesh, leaving a 1/3-inch thick wall on inside of shell; set aside. Place potato flesh in a large bowl. Add 2 Tbsp syrup, remaining 2 Tbsp butter & the nutmeg; mash. Spoon about 1/2 cup of stuffing mixture into each potato shell; spoon mashed sweet potato mixture over stuffing, leaving some stuffing exposed around side of shell.
  4. Line a baking sheet with foil again & spray with cooking spray. Place potato boats on sheet. Bake 15 minutes or until hot. Sprinkle potatoes with crumbled bacon bits & remaining 2 Tbsp walnuts; drizzle with additional syrup.