Pineapple Sweet Potato Boats Recipe

Pineapple Sweet Potato Boats Recipe
Pineapple Sweet Potato Boats Recipe photo by Taste of Home
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Pineapple Sweet Potato Boats Recipe

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Crushed pineapple adds a tasty twist to these twice-baked sweet potatoes. Mini-marshmallows can be used in place of the pineapple if you prefer.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 8 medium sweet potatoes
  • 2 cans (8 ounces each) unsweetened crushed pineapple, drained
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon each ground cinnamon, ginger and allspice
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 2 cans (14 ounces each) unsweetened pineapple tidbits, drained
  • 6 tablespoons brown sugar

Directions

Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once.
When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the crushed pineapple, butter, salt, cinnamon, ginger, allspice and nutmeg; mix well. Spoon into sweet potato shells.
Place on a baking sheet. Sprinkle with pineapple tidbits and brown sugar. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pineapple Sweet Potato Boats in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p115

  • 8 medium sweet potatoes
  • 2 cans (8 ounces each) unsweetened crushed pineapple, drained
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon each ground cinnamon, ginger and allspice
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 2 cans (14 ounces each) unsweetened pineapple tidbits, drained
  • 6 tablespoons brown sugar
  1. Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once.
  2. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the crushed pineapple, butter, salt, cinnamon, ginger, allspice and nutmeg; mix well. Spoon into sweet potato shells.
  3. Place on a baking sheet. Sprinkle with pineapple tidbits and brown sugar. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pineapple Sweet Potato Boats in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p115

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