Sweet Potatoes with Pecans, Apples, and Dried Cranberries

I thought it was time to add something sweet into the mix...with sweet potatoes of course!  We do have a lot of the in the CSA so I'm trying to give y'all lots of ideas of what to do with them!  I came across this recipe on Jesse Monds' website.  I adapted it a bit, and it turned out fantastically!  I love the textures of the delicious North Georgia apples and the burst of brightness from the cranberries.  The pecans are divine, especially since I used some from my in-laws in South Georgia!  I used coconut milk because I happen to really love it's flavor, but I think you could definitely use cream cheese if you wanted a more decadent treat!

4 individual sized sweet potatoes or yams

1/4 cup Thai coconut milk (Alternately use Earth Balance or Vegan Cream Cheese)

1/3 cup roasted pecans

1/3 cup dried cranberries

1 large crisp apple (I love Honeycrisp), cored and diced

Cinnamon, as garnish

Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of grapeseed oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.

Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.

Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours.  Bring to room temperature then reheat in 350 oven until warm.  Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.

- See more at: http://www.jessiemonds.com/recipe/sweet-potato-with-pecans-apples-and-dried-cranberries#sthash.O9PjZ4Ce.dpuf

Ingredients

4 individual sized sweet potatoes or yams

1/4 cup Thai coconut milk (or Cream Cheese)

1/3 cup roasted pecans

1/3 cup dried cranberries

1 large crisp apple, cored and diced

Cinnamon, as garnish

Preperation

Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of olive oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.

Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.

Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours. Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.   Bring to room temperature then reheat in 350 oven until warm. 

4 individual sized sweet potatoes or yams

1/4 cup Thai coconut milk (Alternately use Earth Balance or Vegan Cream Cheese)

1/3 cup roasted pecans

1/3 cup dried cranberries

1 large crisp apple (I love Honeycrisp), cored and diced

Cinnamon, as garnish

Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of grapeseed oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.

Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the coconut milk.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.

Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours.  Bring to room temperature then reheat in 350 oven until warm.  Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.

- See more at: http://www.jessiemonds.com/recipe/sweet-potato-with-pecans-apples-and-dried-cranberries#sthash.O9PjZ4Ce.dpuf