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.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Topped with sliced turkey or chicken, you could practically make a meal out of these sweet and savory stuffed potatoes.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Fork
- Small bowl
- Spoon
- Medium bowl
Directions
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.
Nutrition facts
Servings
320 Calories per serving
1 potato
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 170mg
- Total Carbohydrates: 70g
- Protein: 5g
Daily Values
0%
Vitamin A 810%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 10%