Stuffed Baked Sweet Potatoes with Pecans

16 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

Ingredients

6 medium sweet potatoes
2 tablespoons margarine, softened
1 (8 ounce) can crushed pineapple, drained
1/2 cup pecans, chopped

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 potatoes

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
218 cal
11%

Fat
10.1 g
16%

Carbs
30.6 g
10%

Based on a 2,000 calorie diet

Share It

Reviews (16)

Rate This Recipe

susie

Apr. 19, 2008

"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"

Dalila

Nov. 22, 2008

"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!"

juliamom42

Sep. 28, 2008

"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."

More Reviews