Guess what????? FALL is on its way!! Wooohoooo!! Don’t get me wrong, I love the whole summer thing – particularly my garden, camping, and cherry season. However, nothing beats autumn. The mosquitoes screw off and die, the blistering sweaty heat is replaced with pleasant, sweater weather. (I mean come on, fall fashion ROCKS!). What better way to welcome in the best season ever than with sweaters and Maple Pecan Sweet Potato Boats!!
For those who even give a damn, follows is the list of things I adore about the fall season:
– The cooler weather
– HARVEST TIME
– The smell of dried leaves
…………. And yes, pumpkin EVERYTHING.
I’m one of “those” people. I can’t help myself, I’m drawn to anything that smells like pumpkin spice or an apple orchard. I camp out on the sidewalk of Bath and Body works anticipating their new autumn scents. Stop giving me the side-eye, I know you love, or know someone who loves, the pumpkin lattes, pumpkin pies, maple pecan flavors, spicy candles, apple hand sanitizer, cinnamon lip gloss, etc. It’s an obsession for me for about 2 months until I start to get tired of it, and then things start to go south. The smell of cinnamon makes me go green in the face, pumpkin spiced anything starts to make me want to gag like a kid eating fish for the first time. It happens. EVERY SINGLE YEAR.
So in celebration of the happiest time of the year for me (before the “going south” part) I’m going to go crazy about everything autumn, fall, pumpkin-y and apple-y. I’m going to bring you a cornucopia of fall/autumn recipes, maybe some autumn photography, game day snacks, and pretty much anything that makes me smile about the season. I might even try to find a pumpkin patch somewhere, sit in it while drinking a pumpkin latte, in a sweater, with those half mittens on (those useless no finger mittens worn only for super coolery.), with an apple slice taped under my nose. I’d be in my glory.
So all that brings us back to the perfect segue to today’s recipe. MAPLE PECAN SWEET POTATO BOATS!
So, here we go!
Get yourself a few medium-sized sweet potatoes. Try and find roundish shaped ones or nice even shaped oblong ones. Save the funky shapes for curly fries or something. Wash and take off any weirdness. Wrap each one in foil and bake at 350 for about 40 – 45 minutes or until soft. Let completely cool.
Cut in half and scoop out the centers, leaving about ¼ inch of peel and potato. Try your hardest not to pierce or break the skin.
Scoop the insides into a bowl. Add all those yummy warm spices and ingredients. Mix well and stuff it back into the potato skin. Fill it till it’s full, and level.
Topple on the mini marshmallows. In fact, be specific with those marshmallows, and cover every spare inch of potato you can find. Maybe even double it up in a few spots. You get my drift.
Bake for 20 minutes at 300. Keep an eye on them so the marshmallows don’t burn. Basically, you want to heat them through and toast the marshmallow on top. Everything inside the potato is cooked, so you just want them nice and toasty warm.
When toasty, remove from the oven. To serve, sprinkle the pecans over them and drizzle maple syrup over the entire potato. Don’t drown it much in syrup, but you know, a nice little accent of the maple flavor is perfect.
Tell me you don’t have a smile on your face and visions of people losing their minds at the dinner table about how good these Maple Pecan Sweet Potato Boats are. Tell me you KNOW that after they have this meal, they will be talking to their neighbor about these really great potatoes they had at your house. Tell me you KNOW that when you serve these for the first time at a special occasion dinner, these little cuties will instantly be on the “bring these again next time, k???” list.
- 2 sweet potatoes
- 1/4 C Apple sauce
- 2 tbsp. Brown Sugar
- 1/2 tsp Dried Chili Flakes
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Cinnamon
- 1 tbsp. Butter
- Mini Marshmallows
- Wrap clean potatoes in foil and bake for 40 - 45 minutes or until soft. Let cool completely.
- Cut in half and scoop out insides, leaving 1/4" of potato and peel.
- In a bowl, combine potato, apple sauce, brown sugar, chili flakes, salt and pepper, cinnamon and butter. Mix well.
- Stuff the mixture back into the potato boats
- Smooth the tops and cover with mini marshmallows.
- Bake at 300 for approximately 20 minutes or until the marshmallows have toasted and the potato is heated through.
- To serve, sprinkle with pecans and drizzle maple syrup over the tops of the potatoes.
Are you as happy as I am for Fall to be arriving? Perfect time for entertaining and enjoying all these delicious recipes and of course the fall desserts. Let me know what you think of these Maple Pecan Sweet Potato Boats.
While you’re here, check out these other mouthwatering recipes I think you’ll like….