TWICE-BAKED APPLE-PECAN SWEET POTATOES
This is the perfect sweet potato side dish for the holidays. It is very simple to prepare and looks and tastes like you spent a long time on it. Trust me, this will be the talk of the table with your family and friends. You can also prepare and freeze them up to 3 weeks, just place on a pan and completely thaw, then bake for 30 minutes.
Provided by Patricia K
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 710.4 calories, Carbohydrate 98.9 g, Cholesterol 40.7 mg, Fat 35.3 g, Fiber 11.9 g, Protein 6.8 g, SaturatedFat 11.6 g, Sodium 243.4 mg, Sugar 54.9 g
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