Stuffed Baked Sweet Potatoes
|Potatoes||6 Medium (sweet)|
|Crushed pineapple||1 Ounce, drained|
|Pecans||1⁄2 Cup (8 tbs), chopped|
Bake potatoes for 1 hour at 375 degrees.
Cut a 1-inch lengthwise wedge from the top of each potato.
Carefully scoop pulp from shells.
Mix potato pulp, margarine and pineapple.
Beat until fluffy.
Stuff back into potato shell and sprinkle with pecans.
Bake for 12 minutes at 375 degrees.