Stuffed Sweet Potatoes Recipe

Stuffed Sweet Potatoes Recipe photo by Taste of Home

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This is my favorite version of twice-baked potatoes. It is a different way to serve sweet potatoes. Pineapple and walnuts enhance the texture, and it's pretty on the plate. —Shirley Petry Cherry Log, Georgia

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Stuffed Sweet Potatoes Recipe

Prep: 1 hour 20 min. + cooling Bake: 15 min.

Yield: 12 Servings

80 15 95

Ingredients

6 medium sweet potatoes, peeled
1/4 cup orange juice
3 tablespoons butter, melted, divided
1 teaspoon salt
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
1/2 cup chopped walnuts
1/2 cup miniature marshmallows
1/2 cup crushed cornflakes

Directions

Bake sweet potatoes at 350° for 65-75 minutes or until tender. When cool enough to handle, cut potatoes in half lengthwise; scoop out pulp and place in a bowl. Add orange juice, 2 tablespoons butter and salt; mash. Stir in the pineapple and walnuts. Spoon into potato shells.
Place in two greased 11-in. x 7-in. baking dishes. Sprinkle with marshmallows and cornflakes. Drizzle with remaining butter. Bake, uncovered, at 400° for 15 minutes or until heated through. Yield: 12 servings.

Originally published as Stuffed Sweet Potatoes in Reminisce January/February 2005, p48