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Printed Book:

33

Twice-Baked Stuffed Sweet Potatoes

Preheat oven to 350 degrees F. Pierce each sweet potato twice, with the tip of a knife, and place on a baking sheet. Bake for 50 minutes, remove from oven and let cool until warm. Reduce oven to 325 degrees F.

 

Cut potatoes in half lengthwise and scoop out the flesh into a bowl. Add pineapple, olive oil, honey, orange zest and salt to the bowl, and mix thoroughly until fluffy. Place skins on a baking sheet, and stuff each skin with the filling.

 

Sprinkle pecans on top and bake for 20 minutes. Serve warm.

Ingredients:

1)

large, sweet potatoes: 2

2)

canned pineapple, crushed, drained: 8 oz

3)

olive oil: 2 tablespoon

4)

honey: 1 tablespoon

5)

orange zest: 1 teaspoon

6)

sea salt: 1 teaspoon

7)

chopped pecans: 2 tablespoon

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