Apple Walnut Stuffed Sweet Potato

Main Ingredient
Recipe Seasonality
Fall, Winter
Ingredients
  • 4 medium-size sweet potatoes (3 1/2 lb.)
  • 3/4 cup coarsely chopped walnuts
  • 1 large apple, chopped
  • 1/4 cup golden raisins
  • 1/4 cup butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg 
Method

Preheat the oven to 425° F. 

Place potatoes on an aluminum foil-lined baking sheet. Bake at 425°F for 1 hour and 15 minutes or until tender.

Toast walnuts 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 apple and raisins; sauté 2 to 3 minutes or until apple is tender. Stir in brown sugar, cinnamon, and nutmeg. Remove from heat.

Cut potatoes in half lengthwise; scoop pulp into a 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°F  for 15 to 20 minutes or until thoroughly heated. Top with nuts.

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