Stuffed Sweet Potatoes Recipe
Ingredients
| Two 6-ounce baked sweet potatoes, halved lengthwise | ||
| Crushed pineapple | 1/2 Cup (16 tbs), drained | |
| Raisins | 1/4 Cup (16 tbs) | |
| 1 tablespoon plus 1 teaspoon reduced-calorie tub margarine | ||
| 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.
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.
Chef
