No longer seasonal, sweet potatoes are enjoyed year around and there are so many ways to serve them other than the famous (or infamous) Thanksgiving style.
Here is one of my favorite ways – combining apples and pecans to the sweet potatoes (so what could be bad, I can hear my Mother and Grandmothers say!) and you might want to add it to your Thanksgiving repertoire, too!
I know, it’s still May….but time really flies when you’re having fun in my kitchen….and yours!
Stuffed Sweet Potatoes with Apples and Pecans
- 4 medium sized sweet potatoes or yams
- Grapeseed or peanut oil
- 1/3 c coconut milk
- 1/3 c roasted pecans, coarsely chopped
- 1/3 c dried cranberries
- 1 large crisp apple (Honeycrisp or Granny Smith), coarsely chopped *
- 1/4 tsp. each salt & pepper or to taste
- 1/4 tsp.each cinnamon and freshly grated nutmeg
- Freshly grated orange zest, optional
Preheat oven to 400 (toaster oven to 375).
Scrub sweet potatoes until the skins are clean, then dry them well. Pierce sweet potatoes all over with a fork or paring knife. Place each potato onto a square of aluminum foil, drizzle with a bit of Grapeseed or peanut oil and sprinkle liberally with salt; wrap tightly. Roast potatoes until tender, 45-55 minutes. Remove from oven and allow to cool for at least 15 minutes or until cool enough to handle.
Remove potatoes from foil and cut a large slit from end to end. Use a spoon to scoop out center of potatoes, leaving about a 1/2″ wall all the way around. Mash the potatoes together with the coconut milk. Add salt, pepper, cinnamon and nutmeg (and grated zest, if using) and mix well.
Evenly scoop filling back into potato shells.** Combine chopped apples, cranberries and pecans and top each potato. Sprinkle lightly with cinnamon to garnish.
** At this point, they can be tightly covered and refrigerated up to 24 hours. Bring to room temperature and reheat at 350 (325 in toaster oven) until warmed through, then top as above.
* If making ahead and making topping in advance also, add a little lemon juice to keep applies from turning brown. Or, chop them just before making and topping the potatoes.