Twice-Baked Sweet Potatoes
4 large sweet potatoes
3/4 cup coarsely chopped pecans
1/4 cup butter
1 large apple, chopped
1/4 cup dried cranberries
1/2 cup brown sugar, packed
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Bake potatoes at 425° for 1 hour and 15 minutes, or until tender.
Melt butter in skillet over medium-high heat. Add apple and cranberries; saute 2-3 minutes or until apple is tender. Stir in nuts, brown sugar, cinnamon, and nutmeg. Remove from heat.
Cut potatoes in half lengthwise. Scoop pulp into large bowl, leaving shells intact. Add apple mixture to pulp in bowl; stir until blended.
Spoon mixture into shells. Place on baking sheet.
Bake at 350° for 15-20 minutes or until thoroughly heated.