PINEAPPLE-STUFFED SWEET POTATOES

Pineapple-Stuffed Sweet Potatoes image

This is an unusual way to serve baked potatoes, but if your family is like mine, they'll love it. It's a regular on our menu at Thanksgiving and Christmas.

Provided by Taste of Home

Time 1h10m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

2 small sweet potatoes
1/2 cup canned crushed pineapple
4-1/2 teaspoons brown sugar
1 tablespoon butter
1/8 teaspoon salt
1 tablespoon dried cranberries
2 tablespoons chopped pecans, divided

Steps:

Wrap potatoes in foil and bake at 400° for 45-50 minutes or until tender. Let stand until cool enough to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a small bowl, mash the pulp; add the pineapple, brown sugar, butter and salt. Stir in cranberries and 1 tablespoon pecans. Spoon into potato shells. Sprinkle with remaining pecans. Place on a baking sheet. Bake at 400° for 8-12 minutes or until heated through.

Nutrition Facts : Calories 263 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 216mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 3g fiber), Protein 2g protein.