Apple and Pecan Stuffed Sweet Potatoes with Fresh Ginger

This one won in a "Best Sides" contest:
(6 servings)

6 medium sweet potatoes (about 8 oz. each)
1/2 cup stick of butter, cubed
1/4 cup packed brown sugar
1/2 finely grated orange peel (zest)
1/8 finely grated fresh ginger root*
1 medium Granny Smith* apple, chopped
1/4 cup chopped pecans

Scrub and pierce potatoes with a fork. Place on a foil-lined 15x10" baking pan. Bake at 400 for 45-60 mins. or until tender. Remove from pan, and let cool. Cut a thin slice from the top of each potato; discard. Scoop out the pulp, leaving 1/4" shells; transfer pulp to a large bowl. Mash with butter, brown sugar, orange zest, and ginger. Fold in apple and pecans. Spoon into potato shells. Return to a baking pan. Bake 15-20 mins. longer, or until heated through. I would serve these with a Beef Wellington with a side of bernaise, plus a side of bordelaise, and a lettuce wedge salad with Marie's Super Blue Cheese dressing and freshly snipped garkic chives!!!

"You may give without loving, but you can't love without giving".

Have FUN today!!! And, Welcome to Washington, Al!!

Love,

MM