APPLE-PECAN STUFFED SWEET POTATOES
Flavorsome sweet potatoes stuffed with apple and pecans - an impeccable side dish for fall.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 2h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Line cookie sheet with foil. Pierce sweet potatoes with fork; place on cookie sheet. Bake 1 hour 15 minutes or until tender. Cool at least 15 minutes. Reduce oven temperature to 350°F.
- Meanwhile, sprinkle pecans in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet; set aside.
- In same skillet, melt butter over medium-high heat. Cook apple and raisins in butter 2 to 3 minutes, stirring occasionally, until apple is tender. Stir in brown sugar, cinnamon and nutmeg. Remove from heat.
- Cut each sweet potato lengthwise in half; scoop pulp into large bowl, leaving thin shells. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on ungreased cookie sheet.
- Bake 15 to 20 minutes or until thoroughly heated. Top with toasted pecans.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Fat 2, Fiber 8 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 160 mg
APPLE & PECAN STUFFED SWEET POTATOES
We first made this side dish for a beef cook-off my sister-in-law entered-our beef didn't win, but we won best sides! -Jennifer Kuehn, Avon, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Scrub potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan. Bake at 400° for 45-60 minutes or until tender. , When cool enough to handle, cut off a thin slice from the top of each potato; discard. Scoop out pulp, leaving 1/4-in. thick shells; transfer to a large bowl. Mash pulp with butter, adding brown sugar and orange zest. Fold in apple and pecans., Spoon into potato shells. Return to baking pan. Bake 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 408 calories, Fat 19g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 143mg sodium, Carbohydrate 59g carbohydrate (30g sugars, Fiber 7g fiber), Protein 4g protein.
TWICE-BAKED APPLE-PECAN SWEET POTATOES
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.
Provided by Patricia K
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Wash sweet potatoes and pierce each one a few times using a sharp knife. Place in a microwave oven and cook for 6 minutes.
- Preheat the oven to 225 degrees F (110 degrees C).
- Carefully remove sweet potatoes from the microwave oven and wrap each in aluminum foil. Place pecans on an oven-proof plate.
- Place sweet potatoes in the back of the preheated oven and pecans in the front. Bake until pecans are toasted, 15 to 30 minutes.
- 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.
- Remove sweet potatoes from oven and let sit for 15 to 20 minutes. Leave oven on.
- 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.
- Bake in the hot oven for 20 to 30 minutes.
Nutrition Facts : Calories 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, Sodium 243.4 mg, Sugar 54.9 g
PECAN TOPPED SWEET POTATO APPLE BAKE
This easy-to-make side bakes up bubbly and golden brown. It comes together in a flash with canned sweet potatoes and apple pie filling, making it the perfect comfort food to serve during the busy holiday season.-Cheryl Priano, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut sweet potatoes into thin slices. In a large bowl, combine the sweet potatoes, pie filling, butter and cinnamon. Transfer to a greased 1-1/2-qt. baking dish., In a small bowl, combine the topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 396 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 163mg sodium, Carbohydrate 71g carbohydrate (50g sugars, Fiber 5g fiber), Protein 3g protein.
SWEET POTATO AND APPLE CASSEROLE
This wonderful sweet potato recipe tastes like a dessert. It's always a favorite.
Provided by Tamby Plue
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
- In a small bowl, mix brown sugar, cinnamon and nutmeg.
- Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
- In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
- Bake in the preheated oven 30 minutes, or until lightly browned.
Nutrition Facts : Calories 239.2 calories, Carbohydrate 41.2 g, Cholesterol 15.3 mg, Fat 8.5 g, Fiber 3.4 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 74.1 mg, Sugar 27.8 g
APPLE-STUFFED SWEET POTATOES
I haven't tried this yet, but with the holidays just around the corner, I thought this might make a tasty addition, with a difference.
Provided by Kayne
Categories Yam/Sweet Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash and prick sweet potatoes. Microwave on high for about 15 minutes. More if needed, they need to be cooked through.
- Let cool sweet potatoes cool.
- Preheat oven to 350°F.
- Cut a thin slice, about 1/2 inch from the top of each potato.
- Carefully scoop out meat, being sure not to puncture or tear potato skin.
- Combine potato meat, butter, brown sugar, apple, cinnamon, ginger, pepper, salt and lemon juice, mix well.
- Carefully spoon mixture into shells, top each potato with 1/2 of the pecans.
- Place potatoes in baking dish. Bake for about 25 minutes; stuffing must be hot and tender. Top with remaining pecans.
Nutrition Facts : Calories 422.3, Fat 25.5, SaturatedFat 5.4, Cholesterol 15.3, Sodium 409.1, Carbohydrate 48.6, Fiber 7.7, Sugar 23.1, Protein 4.8
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