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    STUFFED SWEET POTATOES


    Source of Recipe


    Southern Living Magazine, sometime in the 1970s.

    List of Ingredients




    6 Sweet potatoes
    8 1/4 oz Pineapple, crushed
    1/2 c Butter (or marg.); melted
    1/3 c Sugar
    1 ts Cinnamon
    1/2 c Pecans; chopped
    1/3 c Sugar, light brown; firmly-packed
    1/4 c Butter (or marg.); melted

    Recipe



    Scrub potatoes well; cut each in half. Cook in boiling water to cover for 20 minutes or just until tender; drain. When cool enough to handle, scoop potatoes out of shells, being careful to keep shells intact. Drain pineapple, reserving juice. Combine sweet potatoes, pineapple, melted butter, sugar, and cinnamon. Beat until well blended and creamy. Fold in pecans. Dip potato shells in reserved pineapple juice. Arrange in shallow baking dish. Fill with potato mixture, sprinkle with brown sugar, and drizzle with melted butter. Bake at 375 degrees for 15 minutes or until bubbling hot.

 

 

 

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