Apple Pecan Stuffed Sweet Potatoes

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.