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Pineapple-Stuffed Sweet Potatoes

This is an unusual way to serve baked potatoes, but if your family is like mine, they'll love it. It's a regular on our menu at Thanksgiving and Christmas.
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    2 servings

Ingredients

  • 2 small sweet potatoes
  • 1/2 cup canned crushed pineapple
  • 4-1/2 teaspoons brown sugar
  • 1 tablespoon butter
  • 1/8 teaspoon salt
  • 1 tablespoon dried cranberries
  • 2 tablespoons chopped pecans, divided

Directions

  • Wrap potatoes in foil and bake at 400° for 45-50 minutes or until tender. Let stand until cool enough to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
  • In a small bowl, mash the pulp; add the pineapple, brown sugar, butter and salt. Stir in cranberries and 1 tablespoon pecans. Spoon into potato shells. Sprinkle with remaining pecans. Place on a baking sheet. Bake at 400° for 8-12 minutes or until heated through.
Nutrition Facts
1 each: 263 calories, 11g fat (4g saturated fat), 15mg cholesterol, 216mg sodium, 42g carbohydrate (31g sugars, 3g fiber), 2g protein.
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