Stuffed Sweet Potatoes
|Baked sweet potatoes||12 Ounce, halved lengthwise (2 Baked Sweet Potatoes, 6 Ounce Each)|
|Drained crushed pineapple||1⁄2 Cup (8 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Reduced calorie tub margarine||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Pumpkin pie spice||1⁄2 Teaspoon|
1. Preheat oven to 400°F. Scoop out pulp from potato halves into mixing bowl, leaving 1/4-inch shells. Mash pulp; reserve shells.
2. Add remaining ingredients to potato pulp; stir to combine. Spoon potato mixture evenly into reserved shells; place on baking sheet and bake until heated through, about 10 minutes.