8 oz of crushed pineapple, drained ( save it to drink if you like)
1/2 cup of orange juice
3 Tbsp of butter or margarine, melted
3/4 tsp salt
Instructions
Pierce sweet potatoes with a fork. Bake at 400F for 55-65 minutes or intill tender. Cool slightly. Slice 3/4 of an inch down the length of the potatoes. Remove pulp, keeping the skins intact.
In a small bowl, combine the potato pulp with the pineapple, butter and salt. Refill the sweet potato shells and place in a greased 13x9 baking dish.
Return to the 400F oven for an additional 20 minutes or untill heated through.
Originally Submitted
4/30/2008
5 Out of 5 from
1 reviews
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