Apple Pecan Stuffed Sweet Potatoes
Recipe: #10314
August 14, 2013
Categories: Side Dishes, Sweet Potato/Yam, Birthday, Christmas, Easter, New Years, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"This is such a great recipe for Thanksgiving or Christmas or any holiday. It is attractive, tasty and easy because you can make it ahead and do the final step 20 minutes before serving. You can make these the day before and store covered in the fridge or prepare early in the PM and just cover them on the counter until reheating. Wonderful mellow flavor that will compliment any meal. Check your sweet potato when baking it you do not want to over bake. the size will determine the baking time"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (147.6 g)
- Calories 205.5
- Total Fat - 11.7 g
- Saturated Fat - 7.3 g
- Cholesterol - 30.5 mg
- Sodium - 24.5 mg
- Total Carbohydrate - 24.1 g
- Dietary Fiber - 2.3 g
- Sugars - 8 g
- Protein - 2.6 g
- Calcium - 23.2 mg
- Iron - 0.9 mg
- Vitamin C - 20.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 400f
Step 2
Prick the potatoes, place on oven proof tray and bake until cooked apprx 1 hour
Step 3
Remove from oven and cool the potatoes
Step 4
Cut in half across the middle
Step 5
Leaving a 1/4 inch shell scoop out the cooked flesh
Step 6
Mash the flesh and mix in all the remaining ingredients
Step 7
Stuff the potatoes, evenly sharing the mixture
Step 8
You may now reheat in 375 oven for about 20 minutes or set them aside until 20 minutes befor dinner
Tips
No special items needed.
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