Apple Pecan Stuffed Sweet Potatoes
- 2 Klassic 3 Seed crispbreads
- 4 medium sized sweet potatoes
- 3/4 c. coarsely chopped pecans
- 1/4 c. butter
- 1 large Rome Beauty apple, chopped
- 1/4 c. golden raisins
- 1/2 c. firmly packed brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Place potatoes on an aluminum foil lined baking sheet. Bake at 425 F for 1 hour or until tender.
Heat nuts on a nonstick skillet over medium high heat for 5-7 minutes or until toasted. Cool.
Melt butter in skillet over medium high heat and add apples and raisins. Saute 2-3 minutes or until apple is tender. Stir in brown sugar and spices. Remove from heat.
Cut potatoes in half lengthwise and scoop pulp into a large bowl leaving the skins intact. Add apple mixture to the bowl and stir until blended. Spoon back into skins and places on a baking sheet.
Crush Dr. Kracker crispbreads into a fine powder using a heavy rolling pin or food processor. Sprinkle crumbs on top and bake at 350 F for 15-20 minutes. Top with nuts.