Stuffed Baked Sweet Potatoes

Stuffed Baked Sweet Potatoes

  • 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


  1. Bake the sweet potatoes at 375 degrees Fahrenheit for 1 hour.
  2. Cut a 1-inch wedge out of the top of each potato. Carefully scoop out the pulp, leaving the shell intact.
  3. 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.

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