Stuffed Baked Sweet Potatoes

Ingredients

• 4 large garnet or jewel sweet potatoes
• 3 T olive oil
• 1 medium yellow onion , diced
• 2 apples , diced (Honeycrisp, Macintosh or Granny Smith)
• 1 clove garlic , minced
• ½ C golden rasins
• 2 T maple syrup
• salt and pepper

Instructions

1. Preheat oven to 350°F. Prick each sweet potato several times with a fork and bake until barely fork tender.
2. While the sweet potatoes bake, heat the olive oil on medium heat. Add diced onions and sauté until translu- cent, about 5 minutes. Add the garlic and apples and sauté until the apples are soft. Continuing on low heat, add the golden raisins, maple syrup, salt and pepper to taste. You may need to add a bit of liquid if the apples do not give off much liquid. Water is fine, but I have also used chicken broth, vegetable broth and apple juice. The raisins will plump slightly. Set this mixture aside.
3. When the sweet pota- toes are barely fork tender, remove from the oven and carefully split the top with a knife. Squeeze the sweet potato open to make a place for the stuffing to go. Dividing the stuffing equally between the potatoes, mound the stuffing in each. Return to the oven and bake until the sweet potatoes are soft and ready to eat.