It's the day after the Holiday Feast and you have leftover Sweet Potatoes, no problem! Use them for Baked Apples with Sweet Potato Stuffing. Problem Solved. Thank you to Connie for sending this one to me.
Baked Apples with Sweet Potato Stuffing
Ingredients:
6 baking Apples - peeled and cored
1/2 cup Cinnamon Red Hot Candies
1 cup Water
Leftover Sweet Potatoes, equal amount of 1 29 oz. Can of Sweet Potatoes
2 Table and 1 1/2 teaspoons packed Splenda Brown Sugar
1/2 cup Crushed Pineapple, drained
1/4 cup chopped Pecans
6 large Marshmallows
Directions:
* Preheat oven to 350 degrees F.
* In a large pot over medium heat, combine the candies and water. Stir until candies are dissolved.
* Add the apples and baste frequently until apples begin to soften. Remove from heat and allow to cool.
* Mix together the sweet potatoes, brown sugar, pineapple and pecans.
* Stuff the cooled apples with the sweet potato mixture. Mound any remaining mixture on top of apples.
* Place in 4 quart casserole dish and bake for 20 minutes; place a marshmallow on each apple, return to oven and cook until marshmallows are golden brown.
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