Twice-Baked Sweet Potatoes |
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Prep Time: 70 Minutes Cook Time: 20 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Our Test Kitchen puts a new twist on a classic dish, using good-for-you sweet potatoes with raisins and almonds. Pineapple juice and cinnamon round out this satisfying side. Ingredients:
4 medium sweet potatoes |
1 can (6 ounces) unsweetened pineapple juice |
1/2 cup golden raisins |
2 tablespoons brown sugar |
1/4 teaspoon ground cinnamon |
1/4 cup sliced almonds |
Directions:
1. Scrub and pierce sweet potatoes. Bake at 375° for 1 hour or until tender.
2. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a small bowl, mash the pulp with pineapple juice. Stir in the raisins, brown sugar and cinnamon. Spoon into potato shells. Sprinkle with almonds.
3. Place on a baking sheet. Bake for 20 minutes or until heated through. Yield: 8 servings.
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