Apple & Pecan Stuffed Sweet Potatoes Recipe
Submitted by Sarah H.
4 medium sweet potatoes (about 8 ounces each)
1/3 cup butter, cubed
3 TB packed brown sugar
1/4 tsp cinnamon
1/2 teaspoon grated orange peel
1 medium apple, chopped
1/4 cup Pecans, chopped
Scrub potatoes; pierce several times with a fork.
Place on a large foil-lined 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 peel.
Fold in apple and pecans.
Spoon into potato shells.
Return to baking pan.
Bake 15-20 minutes longer or until heated through.
Fruit and Nut Cranberry Sauce
Submitted by Jolynn Payne
1 can mandarin oranges drained and cut the fruit in two
1 can of pinapple tidbits drained
1 cup of pecans
2 cans whole cranberry sauce
Mix together and chill.
Jolynn says: This is an easy idea that I do every year to spruce up the canned sauce, and it goes great on leftover turkey sandwiches!