8 medium sweet potatoes or yams
1/3 cup firmly packed brown sugar
1/2 teaspoon freshly grated orange zest
1/4 teaspoon ground nutmeg
2 medium (2 cups) tart cooking apples, peeled, cored, coarsely chopped
Heat oven to 350°F. Prick sweet potatoes with fork to allow steam to escape. Bake 55-65 minutes or until folk tender.
Cut thin, lengthwise slice from top of each sweet potato; scoop out inside, leaving thin shell. Place shells on 15x10x1-inch jelly-roll pan; set aside.
Place hot sweet potato and all remaining ingredients except apple in large bowl. Beat at medium speed, scraping bowl often, until well mixed and no lumps remain. Stir in apples. Fill reserved shells with sweet potato mixture. Bake 20-25 minutes or until heated through.
If desired, do not stuff shells. Spoon hot sweet potato mixture into serving bowl.