Tropical Sweet Potatoes
|Sweet potatoes||36 Ounce|
|Canned crushed pineapple||8 1⁄4 Ounce|
|Orange peel||1⁄2 Teaspoon|
|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.
Prick potatoes with a fork.
Bake in a 425Â° 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.
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.