Twice-baked sweet potatoes with raisins and pineapple
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | pounds | Unpeeled sweet potatoes; (4 small) |
| ½ | cup | Golden raisins |
| 2 | tablespoons | Brown sugar |
| ¼ | teaspoon | Ground cinnamon |
| 8 | ounces | Unsweetened crushed pineapple; (1 can) drained |
| 2 | tablespoons | Chopped pecans |
Directions
Place potatoes on a baking sheet. Bake at 400 deg for 1 hour or until done.
Let cool 15 minutes.
Cut each potato in half lengthwise; carefully scoop pulp into a bowl, leaving shells intact. Mash pulp; stir in raisins, sugar, cinnamon, and pineapple. Spoon into shells; sprinkle with pecans.
Bake at 400 deg for 15 minutes or until thoroughly heated. Yield: 8 servings (serving size: 1 potato half).
Recipe By : Cooking Light, Mar/Apr 1993, page 155 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 18:58:37 +0000 From: Patti McCoy <patti-will-mccoy@...>