Stuffed Baked Sweet Potatoes with Pecans

Stuffed Baked Sweet Potatoes with Pecans

16 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    1 h 12 m
  • Ready In

    1 h 22 m
michellej
Recipe by  michellej

“We serve this amazing dish with ham. It makes 6 little mini sweet potato casseroles without all the mess!”

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Ingredients

Adjust Servings

Original recipe yields 6 potatoes

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
  3. 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.
  4. Return the stuffed potato skins to the oven; bake another 12 minutes.

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Reviews (16)

Rate This Recipe
susie
24

susie

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

Dalila
16

Dalila

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 for the recipe, will definitely make it again!

juliamom42
14

juliamom42

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 into shells, but just serve in nice dish. I save the leftovers which are just as yummy.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 10.1 g
  • 16%
  • Carbs
  • 30.6 g
  • 10%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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