PINEAPPLE-TOPPED SWEET POTATOES

Pineapple-Topped Sweet Potatoes image

Pineapple and brown sugar enhance the natural flavor of sweet potatoes while sunflower nuts add a bit of crunch.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h15m

Yield 4

Number Of Ingredients 4

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Ingredients

2 medium dark-orange sweet potatoes
1/4 cup drained crushed pineapple in juice (from 8-oz can)
1 tablespoon sunflower nuts
2 tablespoons packed brown sugar

Steps:

Heat oven to 375°F. Scrub potatoes; prick all over with fork. Place in shallow baking pan or pie pan (do not use glass). Bake 55 to 65 minutes or until tender.
Set oven control to broil. Cut potatoes lengthwise in half. Mash cut sides slightly with fork. Spoon pineapple over cut sides of potatoes. Top with sunflower nuts and brown sugar.
Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until brown sugar is bubbly.

Nutrition Facts : Calories 110, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 17 g, TransFat 0 g