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Twice-Baked Sweet Potatoes Recipe

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Our Test Kitchen puts a new twist on a classic dish, using good-for-you sweet potatoes with raisins and almonds. Pineapple juice and cinnamon round out this satisfying side.

This recipe is:

Healthy

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8 Servings
Prep: 70 min. + cooling Bake: 20 min.

Ingredients

4 medium sweet potatoes
1 can (6 ounces) unsweetened pineapple juice
1/2 cup golden raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds

Directions

Scrub and pierce sweet potatoes. Bake at 375° for 1 hour or until tender.
When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a small bowl, mash the pulp with pineapple juice. Stir in the raisins, brown sugar and cinnamon. Spoon into potato shells. Sprinkle with almonds.
Place on a baking sheet. Bake for 20 minutes or until heated through. Yield: 8 servings.

Twice-Baked Sweet Potatoes published in Light & Tasty October/November 2007, p49

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