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Stuffed Sweet Potatoes

Total Time

Prep: 10 min. Bake: 1-1/4 hours + cooling


6 servings

Pineapple is a sweet flavor accent for these twice-baked favorites. -North Carolina Sweet Potato Commission


  • 6 medium sweet potatoes
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup orange juice
  • 3 tablespoons butter, melted
  • 3/4 teaspoon salt


  1. Pierce sweet potatoes with a fork. Bake at 400° for 55-65 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 a greased 13-in. x 9-in. baking dish. Bake at 400° for 20 minutes or until heated through.

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