Photo credit: Southern Living |
These were wonderful!! They're a great make-ahead dish, but of course I was running behind schedule and wasn't able to take advantage of that benefit. :{
Source: Southern Living Magazine
4 medium-size sweet potatoes (3 1/2 lbs.)
3/4 c. coarsely chopped pecans
1/4 c. butter
1 large Rome Beauty apple, chopped
1/4 c. golden raisins*
1/2 c. firmly packed brown sugar
1/2 t. ground cinnamon
1/4 t. ground nutmeg
Place potatoes on an aluminum foil-lined baking sheet. Bake at 425 degrees for 1 hour and 15 minutes or until tender.
Heat nuts in a nonstick skillet over medium-low heat, stirring often, 5-7 minutes or until toasted. Remove from skillet.
Melt butter in skillet over medium-high heat. Add apple and raisins; saute 2-3 minutes or until apple is tender. Stir in brown sugar, cinnamon, and nutmeg. Remove from heat.
Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on baking sheet.
Bake at 350 degrees for 15 to 20 minutes or until thoroughly heated. Top with nuts.
* I substituted craisins in place of the raisins.
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