- 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
- 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.
Originally published as Twice-Baked Sweet Potatoes in Light & Tasty October/November 2007, p49
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Reviewed Nov. 10, 2011
"Just had this for dinner tonight. My hubby and I thought these potatoes were delicious!"