Apple-Pecan-Stuffed Sweet Potatoes

Southern Living
Apple-Pecan-Stuffed Sweet PotatoesRecipe
Jennifer Davick

This baked potato finds its sweet side with the addition of apples, raisins, pecans, and spices like cinnamon and nutmeg. It's like a miniature sweet potato casserole, so what's not to love?

Makes 8 servings


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4 medium-size sweet potatoes (3 1/2 lb.)
3/4 cup coarsely chopped pecans
1/4 cup butter
1 large Rome Beauty apple, chopped
1/4 cup golden raisins
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Prep: 20 Minutes
Bake: 1 Hour, 35 Minutes
Cook: 12 Minutes

1. Place potatoes on an aluminum foil-lined baking sheet. Bake at 425° for 1 hour and 15 minutes or until tender.

2. Heat nuts in a nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet.

3. 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.

4. 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 shells. Place on baking sheet.

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

Created date

September 2007