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Stuffed Sweet Potatoes
Ruth Brister
Ingredients
6 medium-size sweet potatoes
1/2 cup orange juice
3 tablespoons butter or margarine
1 teaspoon salt
1 can (8 ounce) crushed pineapple, drained
1/2 cup chopped pecans
Directions
Wash sweet potatoes: bake at 375 degrees F for one hour or until done. Allow potatoes to cool to touch. Cut a 1-inch lengthwise strip from top or each potato: carefully scoop out pulp, leaving shells intact.
Combine potato pulp, orange juice, butter, and salt: beat at medium speed of an electric mixer and fluffy. Stir in pineapple. Stuff shells with potato mixture and sprinkle with pecans. Bake at 375 degrees F for 12 minutes.