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Pineapple & Pecan Stuffed Sweet Potatoes

southern.chef's picture
Ingredients
  Sweet potatoes 6 Medium
  Orange juice 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  Salt 1 Teaspoon
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Chopped pecans 1⁄2 Cup (8 tbs)
Directions

Wash sweet potatoes; bake at 375° for 1 hour or until done.
Allow potatoes to cool to touch.
Cut a 1 inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact.
Combine potato pulp, orange juice, butter, and salt; beat at medium speed of an electric mixer until fluffy.
Stir in pineapple.
Stuff shells with potato mixture, and sprinkle with pecans.
Bake at 375° for 12 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1694 Calories from Fat 670

% Daily Value*

Total Fat 78 g120.3%

Saturated Fat 26.8 g134.1%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 2439.1 mg101.6%

Total Carbohydrates 238 g79.4%

Dietary Fiber 35 g140%

Sugars 84.3 g

Protein 21 g42.1%

Vitamin A 2581.4% Vitamin C 140.4%

Calcium 33.6% Iron 40%

*Based on a 2000 Calorie diet

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Pineapple & Pecan Stuffed Sweet Potatoes Recipe