Ingredients:
6 medium sweet potatoes
1/2 cup orange juice
3 tablespoons butter
1 teaspoon salt
1 (8 ounce) cans crushed pineapple, drained
1/2 cup chopped pecans
Directions:
Preheat oven to 375.
Bake sweet potatoes for 1 hour or until tender.
Cut 1 inch strip lengthwise from top of the potato.
Carefully scoop pulp from shell.
In a large bowl, combine sweet potatoe pulp, orange juice, butter and salt.
Beat until fluffy.
Stir in pineapple.
Stuff shells with the mixture.
Sprinkle with pecans.
Bake at 375 degrees for 10 minutes.
Servings: 6
Time preparation: 20 min.
Time total: 90 min.