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Tropical Sweet Potatoes

Grill.Master's picture
  Sweet potatoes 36 Ounce
  Margarine/Butter 3 Tablespoon
  Canned crushed pineapple 8 1⁄4 Ounce
  Orange peel 1⁄2 Teaspoon
  Rum 2 Tablespoon
  Orange juice 1 Tablespoon
  Flaked coconut 1⁄3 Cup (5.33 tbs)
  Brown sugar 2 Tablespoon
  Chopped toasted pecans 2 Tablespoon

Scrub potatoes thoroughly with a brush.
Pat dry.
Prick potatoes with a fork.
Bake in a 425° oven about 60 minutes or till tender.
Halve potatoes lengthwise.
Gently scoop out each potato half, leaving a 1/4-inch shell.
Place pulp in a medium bowl.
With an electric mixer on low speed or a potato masher, beat or mash potato pulp with margarine.
Add the pineapple, orange peel, rum, and orange juice.
Mix well.
Cut two 20x18-inch squares of heavy foil; place 3 shell halves on each piece of foil.
Fill each shell half with about 1/3 cup of the pulp mixture.
For topping, in a small bowl combine coconut, brown sugar, and pecans.
Sprinkle about 7 tablespoon topping over each potato half.
For each packet, bring up long edges of foil and, leaving a little space for expansion of steam, tightly seal top, then each end.
Place foil packets in center of the cooking grill.
Grill 15 to 20 minutes or till potato mixture is heated through.

Recipe Summary

Difficulty Level: 
Side Dish

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