Stuffed Sweet Potatoes

Using more apples while they are in season...



The flavors in this recipe go great with ham.


STUFFED SWEET POTATOES

3 medium to large sweet potatoes
1/2 cup coarsely chopped pecans
1/4 cup butter
1/2 apple, diced (I used a Gala)
1/4 cup golden raisins
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Place potatoes on an aluminum foil-lined baking sheet. Bake at 425 degrees for 1 hour and 15 minutes or until tender. Meanwhile, heat pecans in a nonstick skillet over medium-low heat, stirring often, 2 to 3 minutes or until toasted. Remove from skillet. Set aside.

Melt butter in skillet over medium-high heat. Add apple and raisins; sauté 2 to 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 4 of the shells. Place on baking sheet.

Bake at 350 degrees for 15 to 20 minutes or until thoroughly heated. Top with nuts.

Yield: 4 servings


Note: Using an extra potato will give you extra mixture to overstuff the shells.


Go ahead and buy a big bag of pecans and put the rest in the freezer. You'll find more uses for them with the upcoming holidays.