Apple-Pecan Stuffed Sweet Potatoes

Flavorsome sweet potatoes stuffed with apple and pecans - an impeccable side dish for fall.

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  • prep time 35 min
  • total time 2 hr 10 min
  • ingredients 8
  • servings 8
 

Ingredients

4
medium sweet potatoes (3 1/2 lb)
3/4
cup coarsely chopped pecans
1/4
cup butter
1
large Rome Beauty apple, chopped
1/4
cup golden raisins
1/2
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg

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LOCATION

Steps

  • 1 Heat oven to 425°F. Line cookie sheet with foil. Pierce sweet potatoes with fork; place on cookie sheet. Bake 1 hour 15 minutes or until tender. Cool at least 15 minutes. Reduce oven temperature to 350°F.
  • 2 Meanwhile, sprinkle pecans in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet; set aside.
  • 3 In same skillet, melt butter over medium-high heat. Cook apple and raisins in butter 2 to 3 minutes, stirring occasionally, until apple is tender. Stir in brown sugar, cinnamon and nutmeg. Remove from heat.
  • 4 Cut each sweet potato lengthwise in half; scoop pulp into large bowl, leaving thin shells. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on ungreased cookie sheet.
  • 5 Bake 15 to 20 minutes or until thoroughly heated. Top with toasted pecans.
  • 1 Heat oven to 425°F. Line cookie sheet with foil. Pierce sweet potatoes with fork; place on cookie sheet. Bake 1 hour 15 minutes or until tender. Cool at least 15 minutes. Reduce oven temperature to 350°F.
  • 2 Meanwhile, sprinkle pecans in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet; set aside.
  • 3 In same skillet, melt butter over medium-high heat. Cook apple and raisins in butter 2 to 3 minutes, stirring occasionally, until apple is tender. Stir in brown sugar, cinnamon and nutmeg. Remove from heat.
  • 4 Cut each sweet potato lengthwise in half; scoop pulp into large bowl, leaving thin shells. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on ungreased cookie sheet.
  • 5 Bake 15 to 20 minutes or until thoroughly heated. Top with toasted pecans.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
,
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4 1/2g,
4 1/2%
),
Sodium
160mg
160%;
Total Carbohydrate
58g
58%
(Dietary Fiber
8g
8%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.