With ham, we serve this wonderful dish. Without all the mess, it makes 6 little mini sweet potato casseroles!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 12 mins |
| Total Time: | 1 hr 22 mins |
| Servings: | 6 |
| Yield: | 6 potatoes |
Ingredients
- 6 medium sweet potatoes
- 2 tablespoons margarine, softened
- 1 (8 ounce) can crushed pineapple, drained
- ½ cup pecans, chopped
Instructions
- 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.
Reviews
Great
Very good. I loved the idea of a twice baked sweet potato and so I had to try this recipe. I did end up adding a bit of coconut to the potato/pineapple mix. And I topped the pecans with just a sprinkle of brown sugar. My family loved this. My little daughter kept going back for more. Thanks!
did not care for
Easy and excellent!
This was a fine side dish.
This was delicious! I added just a sprinkle of brown sugar on the tops along with the pecans. This added a lovely crunch to the dish.
Tasty, but I wasn’t real big on the consistency of the casserole or the cheese topping. Flavor was very nice though.
It was very, very good. The pineapple gave a kind of weird texture.
This was ok.
Good.
DELICIOUS!
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!
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.
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
Great idea. I added mini marshmallows and a little cinnamon.
Love this Michelle! I never thought of using the twice-baked potatoes method for sweet potatoes – I really should have though. 🙂 The pineapple was a nice touch. Thanks for the recipe Michelle!