Saturday, December 25, 2010

Apple-Pecan-Stuffed Sweet Potatoes

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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