Sweet Potatoes with Pecans, Apples and Cranberries
Ingredients:
- sweet potatoes - 4 individual sized
- coconut milk - 1/4 cup
- roasted pecans - 1/3 cup
- dried cranberries - 1/3 cup
- apple, cored, diced - 1 large crisp
- cinnamon - for garnish
Instructions:
Scrub, dry and pierce sweet potatoes with a fork or paring knife. Place each potato into a square of foil drizzle a little grape seed oil over top and sprinkle with salt; wrap tightly. Roast potatoes in a preheated 400 degree oven 45 - 55 minutes, until tender. Remove, cool for at least 15 minutes.
Cut a large slit in the potato, from end to end. Use a spoon to carefully scrape out the flesh of the potatoes. Leave 1/2 inch border of flesh so the skins will not fall apart. With a fork mash potatoes together with the coconut milk, add salt, pepper and grated fresh nutmeg to taste.
Scoop the filling back into potato shells. Reheat in preheated 350 degree oven until warm. Top each potato with pecans, cranberries, apples and a sprinkle of cinnamon.
