Everyday Meals

Twice-Baked Apple-Pecan Sweet Potatoes


  • 4 medium sweet potatoes
  • 1 cup chopped pecans
  • ⅓ cup butter
  • 1 large Rome Beauty apple, chopped
  • ¼ cup sweetened dried cranberries
  • ¼ cup golden raisins
  • ½ cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Directions

  • Step 1

    Wash sweet potatoes and pierce each one a few times using a sharp knife. Place in a microwave oven and cook for 6 minutes.


  • Step 2

    Preheat the oven to 225 degrees F (110 degrees C).

  • Step 3

    Carefully remove sweet potatoes from the microwave oven and wrap each in aluminum foil. Place pecans on an oven-proof plate.

  • Step 4

    Place sweet potatoes in the back of the preheated oven and pecans in the front. Bake until pecans are toasted, 15 to 30 minutes.

  • Step 5

    Meanwhile, melt butter in a skillet over medium heat. Add apple, raisins, and cranberries and cook for 3 minutes. Stir in brown sugar, cinnamon, and nutmeg and cook 1 minute more. Remove from heat.

  • Step 6

    Remove sweet potatoes from oven and let sit for 15 to 20 minutes. Leave oven on.

  • Step 7

    Cut sweet potatoes in half lengthwise, scoop pulp into a large bowl, and mash using a potato masher. Add apple mixture and stir until blended. Spoon mixture into sweet potato shells and top with pecans. Place onto a baking sheet.

  • Step 8

    Bake in the hot oven for 20 to 30 minutes.

  • Cook's Note:

    For lower sugar, use 1/4 cup sugar-free maple syrup.

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