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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 710 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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 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.