Apple-Pecan-Stuffed Sweet Potatoes

• 4 medium-size sweet potatoes (3 1/2 lb.)
• 3/4 cup coarsely chopped pecans
• 1/4 cup butter
• 1 large Rome Beauty apple, chopped
• 1/4 cup golden raisins
• 1/2 cup firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. Place potatoes on an aluminum foil-lined baking sheet. Bake at 425u0b0 for 1 hour and 15 minutes or until tender.
2. Heat nuts in a nonstick skillet over medium-low heat, stirring often, 5 to 7 minutes or until toasted. Remove from skillet.
3. Melt butter in skillet over medium-high heat. Add apple and raisins; saute 2 to 3 minutes or until apple is tender. Stir in brown sugar, cinnamon, and nutmeg. Remove from heat.
4. Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Add apple mixture to pulp in bowl; stir until blended. Spoon mixture into shells. Place on baking sheet.
5. Bake at 350u0b0 for 15 to 20 minutes or until thoroughly heated. Top with nuts.

sweet potatoes, pecans, butter, apple, golden raisins, brown sugar, ground cinnamon, ground nutmeg

Taken from www.myrecipes.com/recipe/apple-pecan-stuffed-sweet-potatoes (may not work)