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Stuffed Sweet Potatoes

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Ingredients
  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
  Salt 1 Dash
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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