Preheat oven to 350 degrees. Line a rimmed baking pan with foil. Prick sweet potatoes with a fork. Place in prepared pan and bake for 1 hour and 25 minutes, or until tender, turning once. Remove from oven; let stand 10 minutes.
Servings and Ingredients
|Sweet Potatoes Potatoes|
|6||medium sweet potatoes, scrubbed and patted dry, about 10 oz. each|
|½ c.||Hy-Vee unsweetened applesauce|
|1 tbsp.||Hy-Vee honey|
|1 tsp.||Hy-Vee ground cinnamon|
|¼ tsp.||Hy-Vee ground cloves|
|Kosher salt, to taste|
|2 tbsp.||fresh Italian parsley, finely chopped|
|Mixed Dried Fruit Topper|
|¼ c.||Hy-Vee sweetened flake coconut|
|2 tbsp.||Hy-Vee dried cranberries|
|2 tbsp.||Hy-Vee dried pineapple, finely chopped|
|3 tbsp.||Hy-Vee chopped pecans|
Things To Grab
- Rimmed baking pan
- Aluminum foil
- Small bowl
- Medium bowl
Prepare Mixed Dried Fruit Topper: combine coconut flakes, dried cranberries, dried pineapple, and chopped pecans in a small bowl; set aside.
Cut a slit in the top of each potato and press in and up on the ends. Using a spoon, scoop out potato pulp, leaving a 1/4-inch shell. Place potato pulp in a medium bowl. Stir in applesauce, honey, cinnamon, and cloves. Season with kosher salt to taste.
Spoon potato mixture into the potato shells. Sprinkle Mix Dried Fruit Topper on each potato.
Bake, uncovered, for 20 minutes or until heated through and coconut begins to brown. Sprinkle with parsley before serving.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 170mg
- Total Carbohydrates: 70g
- Protein: 5g