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I stuffed the sweet potatoes with chopped apples, dried cranberries and pecans. A new Thanksgiving tradition is born.
Preheat the oven to 400ºF.
Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato. Lay wooden chopsticks on each side of the potato and slice as thinly as you can.
Rub them with a little olive oil. Oil a baking dish or line it with parchment paper.
In a small bowl, mix together the rest of the ingredients.
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.
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.
Succulent pulled pork tostadas topped with spicy yet sweet chipotle caramelized onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!