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
1 hr 12 mins
1 hr 22 mins
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
- 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.
- 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