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| Pineapple Stuffed Sweet Potatoes |
| 4 large sweet potatoes, washed and pricked with a fork 1 can (8 ounces) crushed pineapple, drained 1/4 cup orange juice 3 tablespoons margarine, melted Salt and pepper to taste |
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| Bake the sweet potatoes in a 400-degree oven for about
one hour or until tender. Remove and let cool slightly. Carefully cut a slit
lengthwise in the potato. Gently open it up slightly and remove the inside,
leaving the shell. Set the shells on a baking sheet. In a bowl, combine the removed potato, pineapple, orange juice, margarine and salt and pepper to taste. Mix well. Spoon the mixture into the shells. Return to oven and bake another 15 to 20 minutes. |
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| Serves four. |
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