 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
This is my favorite version of twice-baked potatoes. It is a different way to serve sweet potatoes. Pineapple and walnuts enhance the texture, and it's pretty on the plate. Shirley Petry Cherry Log, Georgia Ingredients:
6 medium sweet potatoes, peeled |
1/4 cup orange juice |
3 tablespoons butter, melted, divided |
1 teaspoon salt |
1 can (8 ounces) crushed pineapple, drained |
1/2 cup chopped walnuts |
1/2 cup miniature marshmallows |
1/2 cup crushed cornflakes |
Directions:
1. Bake sweet potatoes at 350° for 65-75 minutes or until tender. When cool enough to handle, cut potatoes in half lengthwise; scoop out pulp and place in a bowl. Add orange juice, 2 tablespoons butter and salt; mash. Stir in the pineapple and walnuts. Spoon into potato shells.
2. Place in two greased 11-in. x 7-in. baking dishes. Sprinkle with marshmallows and cornflakes. Drizzle with remaining butter. Bake, uncovered, at 400° for 15 minutes or until heated through. Yield: 12 servings.
|
|