- 6 medium sweet potatoes
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup orange juice
- 3 tablespoons butter, melted
- 3/4 teaspoon salt
- Pierce sweet potatoes with a fork. Bake at 400° for 55-65 minutes or until tender. Cool slightly. Remove pulp from potatoes, keeping the skins intact. In a bowl, combine the pulp with pineapple, orange juice, butter and salt. Refill potato shells and place in a greased 13-in. x 9-in. baking dish. Bake at 400° for 20 minutes or until heated through. Yield: 6 servings.
Originally published as Stuffed Sweet Potatoes in Taste of Home October/November 1994, p17
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Reviewed Oct. 12, 2013