From Vegetables for Vitality

Prep: 10 min Cook: 1 hour, 10 min

You Will Need

• 2 large sweet potatoes (1/2 pounds total)

• 1 can (8 ounces) crushed pineapple, drained

• 1 tablespoon vegetable oil

• 1 tablespoon butter

• 1 tablespoon light- or dark-brown sugar

• 1 teaspoon grated orange zest

• 1/2 teaspoon salt

• 2 tablespoons chopped pecans

What to Do

1. Preheat oven to 350°F. Pierce each sweet potato twice with tip of knife.

2. Bake until soft, about 50 minutes. Set aside until cool enough to handle but still very warm. Reduce oven heat to 325°F.

3. Cut potatoes in half lengthwise. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins. Add pineapple, oil, butter, sugar, zest, and salt to potato flesh. Whip with electric mixer or whisk until slightly fluffy.

4. Place skin shells on baking sheet. Fill with potato mixture, mounding each. Bake 15 minutes. Sprinkle with pecans. Bake 5 minutes longer.

Serves 4

Nutrition Information

Per serving: 236 calories, 2 g protein, 38 g carbohydrates, 9gfat, 2 g saturated fat, 8 mg cholesterol, 4 g fiber, 303 mg sodium

Helpful Hint

Twice-Baked Stuffed Sweet Potatoes can be made up to a day ahead of time. Bake and stuff the potatoes as directed in the recipe through step 3. Place in a shallow dish, cover loosely and refrigerate. Remove from refrigerator 30 minutes before baking as directed in the recipe.

From Vegetables for Vitality