Stuffed Baked Sweet Potatoes With Pecans Food

STUFFED BAKED SWEET POTATOES WITH PECANS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
• Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
• Return the stuffed potato skins to the oven; bake another 12 minutes.

STUFFED BAKED SWEET POTATOES

Steps:

• Preheat oven to 375.
• Bake sweet potatoes for 1 hour or until tender.
• Cut 1 inch strip lengthwise from top of the potato.
• Carefully scoop pulp from shell.
• In a large bowl, combine sweet potatoe pulp, orange juice, butter and salt.
• Beat until fluffy.
• Stir in pineapple.
• Stuff shells with the mixture.
• Sprinkle with pecans.
• Bake at 375 degrees for 10 minutes.

STUFFED SWEET POTATOES WITH PECAN AND MARSHMALLOW STREUSEL

Steps:

• Preheat the oven to 400 degrees F.
• Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
• In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
• Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

PINEAPPLE-STUFFED SWEET POTATOES

Steps:

• Wrap potatoes in foil and bake at 400° for 45-50 minutes or until tender. Let stand until cool enough to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a small bowl, mash the pulp; add the pineapple, brown sugar, butter and salt. Stir in cranberries and 1 tablespoon pecans. Spoon into potato shells. Sprinkle with remaining pecans. Place on a baking sheet. Bake at 400° for 8-12 minutes or until heated through.

APPLE & PECAN STUFFED SWEET POTATOES

Steps:

• Scrub potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan. Bake at 400° for 45-60 minutes or until tender. , When cool enough to handle, cut off a thin slice from the top of each potato; discard. Scoop out pulp, leaving 1/4-in. thick shells; transfer to a large bowl. Mash pulp with butter, adding brown sugar and orange zest. Fold in apple and pecans., Spoon into potato shells. Return to baking pan. Bake 15-20 minutes longer or until heated through.

STUFFED BAKED SWEET POTATOES

Steps:

• Preheat oven to 400*.
• Pierce sweet potatoes with fork and place on baking sheet.
• Bake 50 minutes or until tender.
• Reduce oven temperature to 350*.
• Cut lengthwise slice off top of each potato.
• Scoop out centers, leaving 1/8 inch thick shell.
• In medium bowl, mash potato pulp.
• Add milk, butter and brown sugar; beat til fluffy.
• Spoon mixture back into shells.
• Place shells in large shallow baking pan.
• Bake at 350* for 10 minutes or until heated through.

BAKED SWEET POTATOES STUFFED WITH CRANBERRIES, PEARS, AND PECANS

Steps:

• Position rack in center of oven and preheat to 350°F. Line baking sheet with foil. Pierce potatoes in several places with fork; place on prepared baking sheet. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.
• Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add pears and sauté until tender and golden, about 4 minutes. Stir in cranberries, pecans, ginger, and brown sugar; sauté 1 minute. Mix in 2 teaspoons vinegar and 1/2 teaspoon salt.
• Cut off top 1/4 of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 1 1/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend.
• Mound cranberry mixture in sweet potatoes. (Can be prepared 4 hours ahead. Cover loosely with plastic wrap; let stand at room temperature. Rewarm sweet potatoes uncovered in 350°F oven until heated through, about 20 minutes.)