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Stuffed Baked Sweet Potatoes with Pecans

Stuffed Baked Sweet Potatoes with Pecans


"We serve this amazing dish with ham. It makes 6 little mini sweet potato casseroles without all the mess!"
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1 h 22 m servings 218 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
  3. 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.
  4. Return the stuffed potato skins to the oven; bake another 12 minutes.

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Read all reviews 16
  1. 22 Ratings

Most helpful positive review

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

Most helpful critical review

did not care for

Most helpful
Most positive
Least positive

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

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. ...

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...

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.

did not care for

This was ok.

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 s...

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