Adapted from Southern Living Magazine
4 large sweet potatoes
3/4 cup chopped nuts
1/4 cup butter
1 large apple, cored and chopped
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Preheat oven to 425.
Place potatoes on an aluminum foil lined baking sheet. Bake for 1 hour 15 minutes or until tender.
Heat nuts in a nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet.
Melt butter in skillet over medium-high heat. Add apples and saute 2-3 minutes or until apple is tender. Stir in brown sugar, cinnamon, nutmeg, amd pecans. Remove from heat.
Cut potatoes in half lengthwise; scoop pulp into large bowl, leaving shells intact. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on baking sheet.
Bake at 350 for 15-20 minutes or until thoroughly heated.
4 large sweet potatoes3/4 cup chopped nuts
1/4 cup butter
1 large apple, cored and chopped
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Preheat oven to 425.
Place potatoes on an aluminum foil lined baking sheet. Bake for 1 hour 15 minutes or until tender.
Heat nuts in a nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet.
Melt butter in skillet over medium-high heat. Add apples and saute 2-3 minutes or until apple is tender. Stir in brown sugar, cinnamon, nutmeg, amd pecans. Remove from heat.
Cut potatoes in half lengthwise; scoop pulp into large bowl, leaving shells intact. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on baking sheet.
Bake at 350 for 15-20 minutes or until thoroughly heated.
