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| Twice-Baked Sweet Potatoes w/Raisins and Pineapple
1 3/4 pounds of unpeeled sweet potatoes
1/2 cup of golden raisins
2 tablespoons of brown sugar
1/4 teaspoon of ground cinnamon
8 ounces of unsweetened crushed pineapple
2 tablespoons of chopped pecans |
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Place potatoes on a baking sheet. Bake at 400ºF. for 1 hour or until done. Let cool 15 minutes. Cut each potato in half lengthwise; carefully scoop pulp into a bowl, leaving shells intact. Mash pulp; stir in raisins, sugar, cinnamon, and pineapple. Spoon into shells; sprinkle with pecans. Bake at 400 deg for 15 minutes or until thoroughly heated. Yield: 8 servings (serving size: 1 potato half). Recipe By : Cooking Light, Mar/Apr 1993, page 155 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 18:58:37 +0000 From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net> |
