Pineapple-Stuffed Sweet Potatoes Recipe

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Ingredients:

Serving

Directions:

Wrap potatoes in foil and bake at 400° for 45-50 minutes or until tender. Let stand until cool enough to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
In a small bowl, mash the pulp; add the pineapple, brown sugar, butter and salt. Stir in cranberries and 1 tablespoon pecans. Spoon into potato shells. Sprinkle with remaining pecans. Place on a baking sheet. Bake at 400° for 8-12 minutes or until heated through. Yield: 2 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	328.25 Kcal (1374 kJ)
Calories from fat	150.44 Kcal
		% Daily Value*
Total Fat	16.72g	26%
Cholesterol	15.27mg	5%
Sodium	226.13mg	9%
Potassium	573.11mg	12%
Total Carbs	43.95g	15%
Sugars	20.41g	82%
Dietary Fiber	5.79g	23%
Protein	4.64g	9%
Vitamin C	7.1mg	12%
Vitamin A	1.4mg	46%
Iron	1.8mg	10%
Calcium	65.4mg	7%

Amount Per 100 g
Calories	156.69 Kcal (656 kJ)
Calories from fat	71.81 Kcal
		% Daily Value*
Total Fat	7.98g	26%
Cholesterol	7.29mg	5%
Sodium	107.94mg	9%
Potassium	273.57mg	12%
Total Carbs	20.98g	15%
Sugars	9.74g	82%
Dietary Fiber	2.77g	23%
Protein	2.21g	9%
Vitamin C	3.4mg	12%
Vitamin A	0.7mg	46%
Iron	0.9mg	10%
Calcium	31.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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