Recipe by michellej
"We serve this amazing dish with ham. It makes 6 little mini sweet potato casseroles without all the mess!"
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medium sweet potatoes
1 (8 ounce) can
crushed pineapple, drained
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
did not care for
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.
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!
Great idea. I added mini marshmallows and a little cinnamon.
This was ok.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Baked Sweet Potatoes with Pecans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 91
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