Ingredients:
4 sweet potatoes
1/2 cup skim milk
1 cup crushed pineapple in juice
Directions:
Wash the sweet potatoes and then pierce the skin a few times with a fork.
Place them on a paper towel so that they do not touch each other and microwave on high for 7 minutes.
Turn them over and microwave another 6 minutes.
Check to be sure the potatoes are done, cooking longer if they are not.
Cut a slice in the long side of the potato and scoop out the pulp leaving a shell about 1/4 inch thick.
Put the pulp of all the potatoes in a food processor bowl.
Add the milk and a dash of pepper, if desired.
Drain the pineapple and then added the drained fruit to the food processor.
Process until thoroughly mixed.
Refill the shells with the sweet potato/pineapple mixture.
Put the filled potatoes on a microwave safe plate and cook on high for 4 minutes.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.