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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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