- Prep: 1 hr 15 min
- Cook Time: 12 min
- Total: 1 hr 27 min
- Serving: 6 servings
Creamy twice baked sweet potatoes with pineapple and pecans.
- 6 medium sweet potatoes
- 2 tablespoons margarine
- 1 (8 ounce) can crushed pineapple, drained
- 1/2 cup pecans, chopped
- Bake the sweet potatoes at 375 degrees Fahrenheit for 1 hour.
- Cut a 1-inch wedge out of the top of each potato. Carefully scoop out the pulp, leaving the shell intact.
- Blend the pulp with the margarine and pineapple. Beat until mixed and fluffy. Carefully stuff back into the shells. Sprinkle the pecans on top. Bake for 12 more minutes.