Twice-Baked Apple-Pecan Sweet Potatoes recipe

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Ingredients

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

Nutrition Info

710.4 calories
carbohydrate: 98.9 g
cholesterol: 40.7 mg
fat: 35.3 g
fiber: 11.9 g
protein: 6.8 g
saturatedFat: 11.6 g
servingSize: -
sodium: 243.4 mg
sugar: 54.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

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

  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.

  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.

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

  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.

  8. Bake in the hot oven for 20 to 30 minutes.

Recipe Yield

4 sweet potatoes

Recipe Note

This is the perfect sweet potato side dish for the holidays. It is very simple to prepare and looks and tastes like you spent a long time on it. Trust me, this will be the talk of the table with your family and friends. You can also prepare and freeze them up to 3 weeks, just place on a pan and completely thaw, then bake for 30 minutes.

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