- prep 10 min cook 70 min
- serves 4
- 2 large sweet potatoes (1/2 pounds total)
- 1 can (8 ounces) crushed pineapple, drained
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 tablespoon light- or dark-brown sugar
- 1 teaspoon grated orange zest
- 1/2 teaspoon salt
- 2 tablespoons chopped pecans
How to make it 1 hour, 20 minutes
Nutritional Information(per serving)
- Calories: 236
- Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 8mg
- Sodium: 303mg
- Carbs: 38g
- Protein: 2g
- Fiber: 4g
Healthy Cooking Tip
Twice-Baked Stuffed Sweet Potatoes can be made up to a day ahead of time. Bake and stuff the potatoes as directed in the recipe through step 3. Place in a shallow dish, cover loosely and refrigerate. Remove from refrigerator 30 minutes before baking as directed in the recipe.
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