Apple Pecan Stuffed Sweet Potatoes (GF, V)

Source: Recipes by Sylvia | Serves: 2 | Time: 1.5 hr

Changes: used vegan butter

Ingredients

Sweet Potatoes

2 medium sweet potatoes, of similar size

1/2 tbsp EVO

1/8 tsp salt

Apple Pecan Filling

1 medium apple, peeled, cored and cut into 1/2 inch dice

1/2 tsp fresh lemon juice

2 servings beyond meat breakfast sausage, chopped

1/2 tbsp vegan butter, melted

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp black pepper

1/4 cup dried cranberries

1/4 cup pecans, roughly chopped

1 tbsp maple syrup

Instructions

Heat the oven to 400°F (200°C). Scrub the sweet potatoes and dry them well. Prick each one four or five times with a fork, rub with the olive oil and the salt, and set them straight on the oven rack with a tray underneath. Do not wrap them in foil.

Roast 45 to 55 minutes, until a knife slides into the thickest part with no resistance and the skin looks slightly loose and papery.

While they roast, peel core and dice the apples into 1/2 inch pieces and toss them immediately with the lemon juice.

Melt the butter in a small skillet over medium heat. Add the diced apple and beyond meat with the cinnamon, nutmeg and black pepper and cook 6 to 8 minutes, stirring now and then, until the edges turn translucent and the pieces still hold their shape.

Add the dried cranberries and cook 1 minute more, just until they swell and go glossy.

Take the pan off the heat. Stir in the chopped pecans and the maple syrup while the pan is still warm. The pecans and the syrup must not go on direct heat or they turn bitter.

Cut a long slit down the length of each sweet potato without cutting through the base. Press the two ends toward each other so the potato opens like a bowl, then run a fork through the flesh two or three times to fluff it. Leave all the flesh in the skin.

Spoon the filling into the potatoes, heaping it, and return them to the oven for 10 minutes, until the potatoes are hot again and the glaze catches slightly at the edges.