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Stuffed Sweet Potatoes



Pierce sweet potatoes with a fork.
Bake at 400F for 55-60 minutes, or until tender.
Cool slightly.
Remove pulp from potatoes, keeping the skins intact.
In a bowl, combine the pulp with pineapple, orange juice, butter and salt.
Refill potato shells and place in agreased 13x9x2 baking dish.
Bake at 400F for 20 minutes or until heated through.