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Jennifer Davick Photo by: Jennifer Davick

Apple-Pecan-Stuffed Sweet Potatoes

Southern Living OCTOBER 2007

  • Yield: Makes 8 servings
  • Cook time:12 Minutes
  • Prep time:20 Minutes
  • Bake:1 Hour, 35 Minutes


  • 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


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.


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Apple-Pecan-Stuffed Sweet Potatoes recipe