Stuffed Sweet Potato.

The Holiday Season is coming and I already started experimenting with different recipes to be ready in time. It is so much easier to try different recipes before and pick your favorite ones for the holiday table.

Last week we have been to the Apple Farm and brought home 5 pounds of apples. This was one of the reasons to make something with apples.

The recipe I am sharing today is surprisingly good and delicious. It has all the fall holiday flavors and during the cooking your kitchen will smell like the fall harvest for a long time.

Just a little note. My potatoes were a little dry, so next time I might need to use more coconut oil, or apple sauce.

This dish will definitely work for Thanksgiving Dinner, as a side dish.

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Stuffed Sweet Potato.

5 sweet potatoes

2 tablespoons coconut oil
2 tablespoons applesauce
2 tablespoons maple syrup
1/4 cup chopped pecans
1/4 cup dried cranberries
1/4 cup peeled and finely diced apple
1/2 teaspoon cinnamon
1 pinch salt
Preheat oven to 400
Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato.
 Slice potato as thinly as you can.
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Rub them with a little coconut oil.
Oil a baking dish or line it with parchment paper.
In a small bowl, mix together the rest of the ingredients.
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Carefully try to push some of the stuffing mixture between the slices.
Pile the remaining stuffing on top of each potato.
Drizzle any remaining liquid over the potatoes.
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Cover the dish with foil and bake for 40 minutes.
Remove the foil and bake for another 10 – 15 minutes, being careful not to burn the topping.
Allow to cool for 5 minutes before serving.
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