Sweet Potato Stuffed Apples

®

When it comes to baking with apples, some varieties are better than others. Jonathan and Cortland are two great choices for this Sweet Potato Stuffed Apples recipe. Both varieties are tart with a hint of sweetness and hold up well in the oven. If you enjoy truly tart varieties, reach for Granny Smith.

This recipe is a wonderful side dish that combines the best of fall fruits and vegetables and complements any holiday entrée.

Ingredients

• 5 medium tart apples
• 1 can (15 ounces) cut sweet potatoes, drained and mashed
• 3 tablespoons brown sugar
• 3 tablespoons maple syrup
• 1 tablespoon butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons slivered almonds, divided

Directions

1. Core apples and scoop out pulp, forming a 2-in. cavity; discard seeds. Chop pulp; place in a bowl. Add the sweet potatoes, brown sugar, syrup, butter, cinnamon, salt and 1 tablespoon almonds. Spoon mixture into apples; sprinkle with remaining almonds.
2. Place in an ungreased 2.5-quart baker. Bake, uncovered, at 350° for 30-35 minutes or until apples are tender.