Stuffed Baked Sweet Potatoes with Pecans16 Reviews
- Prep: 10 min
- Cook: 1 hr 12 min
- Ready In: 1 hr 22 min
“We serve this amazing dish with ham. It makes 6 little mini sweet potato casseroles without all the mess!” - by michellej
Original recipe yields 6 potatoes
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
- Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
- Return the stuffed potato skins to the oven; bake another 12 minutes.
Amount Per Serving (6 total)
- 218 cal
- 10.1 g
- 30.6 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"Thank you for the great recipe. I am watching carbs & calories so I reduced the pineapple and used fresh vs canned. the pecans are good for daily "MUFA's" needed for health..." See more"
"This was delicious! I also added cinnamon, ground cloves, nutmeg, and a tiny bit of vanilla extract; then topped them with marshmallow creme since I didn't have actual marshmallows or pecans. Thanks..." See more for the recipe, will definitely make it again!"
"I love this recipe. I bake 3 or 4 potatoes and then just eyeball the pineapple and pecans. I also add a couple tsp brown sugar and chopped dried fruit such as mango and papaya. I do not scoop back ..." See moreinto shells, but just serve in nice dish. I save the leftovers which are just as yummy."
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