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Twice-Baked Sweet Potatoes




Source of Recipe


Mikki T. Prescott


List of Ingredients




2 large sweet potatoes
2 Tblsp. Butter
1 (5 oz.) small can evaporated milk
1/2 cup chopped pecans
1 tsp. Vanilla extract
1/4 cup firmly packed light or dark brown sugar
1 small can (8 oz.) crushed pineapple, drained
1/4 tsp. Ground cinnamon
1/4 cup flaked coconut


Recipe



Bake sweet potatoes either in oven or microwave. While still hot, slice potatoes in half lengthwise. (Use an oven mitt to avoid burning your hands). Scoop out the meat of the potato with a spoon without putting any holes in the skin. Combine butter and potato and mix with electric mixer, gradually adding milk. The mixture should become smooth and resemble mashed potatoes. (If it is too thick, you may thin the mixture with a little milk). Add pecans, vanilla, sugar, pineapple, and cinnamon, mixing well. Spoon mixture into potato skins and sprinkle each with coconut. Bake in a 350 degree F. oven for 10 minutes. Serves 4.