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Prep Time: 7 Minutes Cook Time: 23 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
4 medium-size sweet potatoes |
2 tablespoons sliced almonds |
1 (8-ounce) can crushed pineapple in juice, drained |
1 (11-ounce) can mandarin orange sections, drained |
1/2 cup unsweetened applesauce |
2 tablespoons reduced-calorie margarine |
2 tablespoons brown sugar |
1 teaspoon ground cinnamon |
Directions:
1. Scrub potatoes; pierce with a fork, and arrange in a circle on a paper towel in microwave oven. Microwave at HIGH 14 to 16 minutes or until soft. Let stand 5 minutes.
2. While potatoes cook, place a small, heavy skillet over medium-high heat. Add almonds, and cook, stirring constantly, 1 minute or until toasted. Set almonds aside.
3. Cut potatoes in half lengthwise; carefully scoop out potato pulp, leaving 1/4-inch-thick shells. Set shells aside. Combine pulp, pineapple, and remaining 5 ingredients, stirring well. Spoon potato mixture into potato shells. Cover and microwave at HIGH 4 minutes or until thoroughly heated. Top with almonds.
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