Hazelnut Stuffed Sweet Potatoes, Iroquois Native American
Recipe: #20682
August 25, 2015
Categories: Side Dishes, Sweet Potato/Yam, Native American, Thanksgiving, Oven Bake, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From snowwowl."
Ingredients
Nutritional
- Serving Size: 1 (238 g)
- Calories 194.4
- Total Fat - 5 g
- Saturated Fat - 0.6 g
- Cholesterol - 1.1 mg
- Sodium - 30.4 mg
- Total Carbohydrate - 34 g
- Dietary Fiber - 6.1 g
- Sugars - 7.4 g
- Protein - 6.6 g
- Calcium - 83.6 mg
- Iron - 6.6 mg
- Vitamin C - 23.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a skillet cook apple in apple cider until softened, about 4 minutes.
Step 2
Stir in raisins, cinnamon, and nutmeg.
Step 3
Cover and set aside.
Step 4
Cut a thin slice off the top of each sweet potato and scoop out most of the flesh into a bowl, leaving about 1/2-inch of flesh on the insides of the skins.
Step 5
Place potato shells in a baking pan and set aside.
Step 6
Add apple mixture and milk to sweet potatoes and mix well to combine.
Step 7
Fill shells with potato stuffing and sprinkle the top of each with 1 tablespoon chopped hazelnuts.
Step 8
Bake for 20 minutes or until hot.
Tips
No special items needed.