Tropical Stuffed Sweet Potatoes Recipe
Ingredients
4 medium sweet potatoes
1 cup crushed juice-packed canned pineapple, drained
1/2 cup skim milk
Pinch of black pepper
Directions
Pierce the potato skins.
Arrange on a paper towel, leaving 1 inch between the potatoes.
Microwave on high for 7 minutes.
Turn potatoes and microwave on high for 6 minutes.
Check to be sure potatoes are tender.
Cut a slice off one of the long sides of each potato.
Scoop out, placing pulp in a bowl and leaving a 1/4-inch-thick shell.
Mash the sweet potato pulp with the milk and pepper.
Stir in the crushed pineapple.
Refill the potato shells with the sweet potato-pineapple mixture.
Place the filled potato shells on a microwave-safe plate.
Microwave on high for 4 minutes.
Arrange on a paper towel, leaving 1 inch between the potatoes.
Microwave on high for 7 minutes.
Turn potatoes and microwave on high for 6 minutes.
Check to be sure potatoes are tender.
Cut a slice off one of the long sides of each potato.
Scoop out, placing pulp in a bowl and leaving a 1/4-inch-thick shell.
Mash the sweet potato pulp with the milk and pepper.
Stir in the crushed pineapple.
Refill the potato shells with the sweet potato-pineapple mixture.
Place the filled potato shells on a microwave-safe plate.
Microwave on high for 4 minutes.
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