Apple-Pecan Stuffed Sweet Potatoes

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

  • 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
  • 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.
  • 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.
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