Pineapple & Pecan Stuffed Sweet Potatoes Recipe
Ingredients
6 medium size sweet potatoes
1/2 cup orange juice
3 tablespoons butter or margarine
1 teaspoon salt
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped pecans
Directions
Wash sweet potatoes; bake at 375° for 1 hour or until done.
Allow potatoes to cool to touch.
Cut a 1 inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact.
Combine potato pulp, orange juice, butter, and salt; beat at medium speed of an electric mixer until fluffy.
Stir in pineapple.
Stuff shells with potato mixture, and sprinkle with pecans.
Bake at 375° for 12 minutes.
Allow potatoes to cool to touch.
Cut a 1 inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact.
Combine potato pulp, orange juice, butter, and salt; beat at medium speed of an electric mixer until fluffy.
Stir in pineapple.
Stuff shells with potato mixture, and sprinkle with pecans.
Bake at 375° for 12 minutes.
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