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Pineapple-Stuffed Sweet Potatoes

 Pineapple-Stuffed Sweet Potatoes
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.
2 ServingsPrep: 15 min. Bake: 55 min.


  • 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


  • 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. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 263 calories, 11 g fat (4 g saturated fat), 15 mg cholesterol, 216 mg sodium, 42 g carbohydrate, 3 g fiber, 2 g protein.