Baked Stuffed Honey Sweet Potatoes
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
- 4 medium sweet potatoes
- 3/4 c pecans coarsely chopped
- 1/4 c butter
- 1 Granny Smith apple chopped
- 1/2 c Waxing Kara Honey
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ginger
Heat oven to 375°F. Line cookie sheet with foil.
Pierce sweet potatoes with fork; place on covered cookie sheet.
Bake 1 hour 15 minutes until tender.
Cook for 15 minutes. Reduce oven temperature to 350°F.
Place pecans in skillet. Toast for 5 to 7 minutes, stirring frequently, until nuts are light brown. Remove from skillet; set aside.
Add butter to skillet over medium heat. Add apple in butter for 3 minutes, stirring occasionally, until apple is tender.
Stir in honey, cinnamon, nutmeg and ginger. Remove from heat.
Split potatoes lengthwise in half; remove flesh into bowl, reserving skins.
Add apple and spice mixture to pulp in bowl; stir until blended. Spoon mixture into shells.
Place on cookie sheet and bake 15 minutes or until thoroughly heated.
Top with toasted pecans and serve.
Calories: 530kcal | Carbohydrates: 37g | Protein: 4g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 107mg | Potassium: 245mg | Fiber: 5g | Sugar: 30g | Vitamin A: 560IU | Vitamin C: 2.6mg | Calcium: 43mg | Iron: 1.4mg