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Apple-Pecan Stuffed Sweet Potatoes

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360

% Daily Value

Total Fat: 13g; 0%
Saturated Fat 4 1/2g 0%
Sodium: 160mg; 0%
Total Carbohydrate: 58g; 0%
Dietary Fiber 8g 0%
Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

2 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 2 Fat;

Carbohydrate Choice

4

*Percent Daily Values are based on a 2,000 calorie diet.

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