Stuffed Baked Sweet Potatoes with Pecans

We serve this amazing dish with ham. It makes 6 little mini sweet potato casseroles without all the mess!

Original recipe makes 6 potatoes


6 medium sweet potatoes
2 tablespoons margarine, softened
1 (8 ounce) can crushed pineapple, drained
1/2 cup pecans, chopped

  • PREP

    10 mins

  • COOK

    1 hr 12 mins


    1 hr 22 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
  3. Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
  4. Return the stuffed potato skins to the oven; bake another 12 minutes.


Calories: 218 kcal
Carbohydrates: 30.6 g
Cholesterol: 0 mg
Fat: 10.1 g
Fiber: 5.1 g
Protein: 3.1 g
Sodium: 113 mg