| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 8 | Servings | |
INGREDIENTS
| 1 3/4 | lb | Unpeeled sweet potatoes, 4 |
| small | ||
| 1/2 | c | Golden raisins |
| 2 | T | Brown sugar |
| 1/4 | t | Ground cinnamon |
| 8 | oz | Unsweetened crushed |
| pineapple 1 can | ||
| drained | ||
| 2 | T | Chopped pecans |
INSTRUCTIONS
Place potatoes on a baking sheet. Bake at 400 deg for 1 hour or until done. Let cool 15 minutes. Cut each potato in half lengthwise; carefully scoop pulp into a bowl, leaving shells intact. Mash pulp; stir in raisins, sugar, cinnamon, and pineapple. Spoon into shells; sprinkle with pecans. Bake at 400 deg for 15 minutes or until thoroughly heated. Yield: 8 servings (serving size: 1 potato half). Recipe By : Cooking Light, Mar/Apr 1993, page 155 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 18:58:37 +0000 From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 49
Total Fat: 5.8g
Cholesterol: <1mg
Sodium: 111.2mg
Potassium: 834.5mg
Carbohydrates: 54.9g
Fiber: 13.4g
Sugar: 23.6g
Protein: 8.7g