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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Mr. Food's Quick And Easy Side Dishes. Note: these are just the thing if you're looking for dishes to prepare the day before serving. Just cover and refrigerate them, then bake as directed right before dinner-but you may have to bake them for an additional 10 minutes, since the filling will be cold. Ingredients:
6 medium sweet potatoes |
1/2 cup orange juice |
3 tablespoons butter |
1 teaspoon salt |
8 ounces crushed pineapple, drained |
1/2 cup chopped pecans (optional) |
Directions:
1. Preheat the oven to 375.
2. Scrub the potatoes and pierce the skins with a fork. Bake the potatoes for 1 hour, or until tender. Cut a 1-inch lengthwise strip from the top of each potato. Carefully scoop the pulp from the potato shell and place in a large bowl. Beat in the orange juice, butter, and salt until fluffy. Stir in the pineapple, then use the mixture to stuff the potato shells. Sprinkle with pecans, if desired. Bake for 15-20 minutes, or until completely warmed through.
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