- 4 (3/4 to 1 pound) sweet potatoes
- 1/2 cup cranberry sauce
- 1/3 pound blue cheese, crumbled
- 1/4 cup chopped pecans
Preheat oven to 375˚F.
Prick each sweet potato a few times with a fork and microwave on high for 7-8 minutes. Spray a baking dish with pan spray.
Remove sweet potatoes from microwave, place them in baking dish and bake until they are just soft, about 20-30 minutes.
Remove potatoes from oven and slice in half lengthwise. Use a spoon to scoop out most of the insides of the potato into a mixing bowl, leaving a thin layer in the skin. To the scooped potato, add cranberry sauce, blue cheese, pecans; season to taste with salt. Mix well and fill the potato skins with mixture.
Return potatoes to the oven and bake another 15-20 minutes or until warmed through.
Garnish with chives.