Twice-Baked Apple-Pecan Sweet Potatoes recipe
All Recipes Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Ingredients
- 4 medium sweet potatoes 1 cup chopped pecans ⅓ cup butter 1 large Rome Beauty apple, chopped ¼ cup sweetened dried cranberries ¼ cup golden raisins ½ cup firmly packed brown sugar 1 teaspoon cinnamon ½ teaspoon nutmeg
Nutrition Info
- 710.4 caloriescarbohydrate: 98.9 gcholesterol: 40.7 mgfat: 35.3 gfiber: 11.9 gprotein: 6.8 gsaturatedFat: 11.6 gservingSize: -sodium: 243.4 mgsugar: 54.9 gtransFat: : -unsaturatedFat: : -
Directions Twice-Baked Apple-Pecan Sweet Potatoes
Directions
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Wash sweet potatoes and pierce each one a few times using a sharp knife. Place in a microwave oven and cook for 6 minutes.
Preheat the oven to 225 degrees F (110 degrees C).
Carefully remove sweet potatoes from the microwave oven and wrap each in aluminum foil. Place pecans on an oven-proof plate.
Place sweet potatoes in the back of the preheated oven and pecans in the front. Bake until pecans are toasted, 15 to 30 minutes.
Meanwhile, melt butter in a skillet over medium heat. Add apple, raisins, and cranberries and cook for 3 minutes. Stir in brown sugar, cinnamon, and nutmeg and cook 1 minute more. Remove from heat.
Remove sweet potatoes from oven and let sit for 15 to 20 minutes. Leave oven on.
Cut sweet potatoes in half lengthwise, scoop pulp into a large bowl, and mash using a potato masher. Add apple mixture and stir until blended. Spoon mixture into sweet potato shells and top with pecans. Place onto a baking sheet.
Bake in the hot oven for 20 to 30 minutes.