TOTAL TIME: Prep: 10 min. Bake: 1-1/4 hours + cooling
MAKES: 6 servings


  • 6 medium sweet potatoes
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup orange juice
  • 3 tablespoons butter, melted
  • 3/4 teaspoon salt


  1. 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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kimbojones User ID: 5394373 10224
Reviewed Oct. 12, 2013

"I made these with a baked ham, and it was absolutely the PERFECT side dish! I did add a pinch of cloves, to cut the sweetness just a bit, and to mirror the flavors of the ham glaze. I served it for Easter, and they were a huge hit with the whole family! Will definitely be making these again!"

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