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August 8, 2011
Apple-Stuffed Sweet Potatoes
Potato Favorites
Prep time:
20 minutesCooking time:
25 minutes“For a less expensive side dish, use canned rather than fresh sweet potatoes. Since you won't have the potato skins, bake the potato-apple mixture in four individual ramekins or small soufflé dishes.”
Ingredients
Serves 4
- 4 large sweet potatoes
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 cup grated apple
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 teaspoons lemon juice
- 1 cup chopped pecans, toasted, divided
Directions
1
Prick sweet potatoes with a fork. Microwave on HIGH until potatoes are cooked through, about 15 minutes. Let cool. Cut a 1/2-inch slice from top of each potato. Carefully scoop out pulp.
2
Preheat oven to 375°F. Combine potatoes, butter, brown sugar, apple, cinnamon, ginger, pepper, salt and lemon juice in a medium bowl; mix well.
3
Spoon potato mixture into potato shells. Top with 1/2 cup pecans.
4
Arrange potatoes in a medium baking dish. Bake until stuffing is tender and hot, about 25 minutes. Top with remaining pecans. Serve immediately.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
A small spoon is the best utensil for quickly removing the potato flesh. A fork or other utensil could tear the potato skin.
Great Pairings
Greek Broiled Turkey
Many cooks find they prefer the convenience of bottled reconstituted lemon juice to squeezing fresh lemons. The price is also lower than that of fresh lemons. So you save money as well as time.
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