Apple-Pecan Stuffed Sweet Potatoes
Aimee
ingredients
- 4 medium sweet potatoes (3.5 lbs)
- 3/4 cup coarsely chopped pecans
- 1/4 cup butter
- 1 large Rome beauty apple
- 1/4 cup golden raisins
- 1/2 cup brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. ground nutmeg
directions
- 1
Place potatoes on an aluminum foil-lined baking sheet. Bake at 425° for 1 hour and 15 minutes or until tender.
- 2
Heat nuts in a non-stick skillet over medium-low heat, stirring often, 5-7 minutes or until toasted. Remove from skillet.
- 3
Melt butter in skillet over medium-high heat. Add apple and raisins; sauté 2-3 minutes or until apple is tender. Stir in brown sugar, cinnamon and nutmeg. Remove from heat.
- 4
Cut potatoes in half lengthwise, scoop pulp into large bowl, leaving shells intact. Add apple mixture to pulp in bowl and stir until blended. Spoon mixture into shells. Place on baking sheet.
- 5
Bake at 350° for 15-20 minutes or until thoroughly heated. Top with nuts.
Source: Aimee - SL
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