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Pineapple Sweet Potato Boats

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.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings

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.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
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