Pineapple-Stuffed Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This is an unusual way to serve baked potatoes, but if your family is like mine, they'll love it. It's a regular on our menu at Thanksgiving and Christmas. Ingredients:
2 small sweet potatoes |
1/2 cup canned crushed pineapple |
4-1/2 teaspoons brown sugar |
1 tablespoon butter |
1/8 teaspoon salt |
1 tablespoon dried cranberries |
2 tablespoons chopped pecans, divided |
Directions:
1. Wrap potatoes in foil and bake at 400° for 45-50 minutes or until tender. Let stand until cool enough to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
2. In a small bowl, mash the pulp; add the pineapple, brown sugar, butter and salt. Stir in cranberries and 1 tablespoon pecans. Spoon into potato shells. Sprinkle with remaining pecans. Place on a baking sheet. Bake at 400° for 8-12 minutes or until heated through. Yield: 2 servings.
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