| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Potatoes, Side dishes |
6 |
Servings |
INGREDIENTS
|
|
**Heart4Hom@aol com** |
| 6 |
|
Medium-sized sweet |
|
|
Potatoes |
| 1/2 |
c |
Orange juice |
| 3 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1 |
|
Can(8oz) |
|
|
Drained |
| 1/4 |
c |
Pecans — chopped |
|
|
(optional) |
|
|
Crushed pineapple — |
INSTRUCTIONS
Preheat the oven to 375 degrees. Bake the sweet potatoes for 1 hour or
until tender. Cut a 1-inch lengthwise strip from the top of each potato.
Carefully scoop the pulp from the potato shells and place in a large bowl.
Beat in the orange juice, butter, and salt until fluffy. Stir in the
pineapple then stuff the mixture into the potato shells. Sprinkle with
pecans, if desired. Bake for 15-20 minutes or until completely warmed
through.
Yield: 6 servings
Recipe By : Source: WKBWTV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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