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Twice-Baked Sweet Potatoes with Pineapple and Walnuts

 Twice-Baked Sweet Potatoes with Pineapple and Walnuts
This is my favorite version of twice-baked potatoes. It is a different way to serve sweet potatoes. Pineapple and walnuts enhance the texture, and it's pretty on the plate. —Shirley Petry Cherry Log, Georgia
12 ServingsPrep: 1 hour 20 min. + cooling Bake: 15 min.

Ingredients

  • 6 medium sweet potatoes, peeled
  • 1/4 cup orange juice
  • 3 tablespoons butter, melted, divided
  • 1 teaspoon salt
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • 1/2 cup miniature marshmallows
  • 1/2 cup crushed cornflakes

Directions

  • Bake sweet potatoes at 350° for 65-75 minutes or until tender.
  • When cool enough to handle, cut potatoes in half lengthwise; scoop
  • out pulp and place in a bowl. Add orange juice, 2 tablespoons butter
  • and salt; mash. Stir in the pineapple and walnuts. Spoon into potato
  • shells.
  • Place in two greased 11-in. x 7-in. baking dishes. Sprinkle with
  • marshmallows and cornflakes. Drizzle with remaining butter. Bake,
  • uncovered, at 400° for 15 minutes or until heated through.
  • Yield: 12 servings.