Pineapple Sweet Potato Boats |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. 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:
1. Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once.
2. 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.
3. Place on a baking sheet. Sprinkle with pineapple tidbits and brown sugar. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 8 servings.
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