| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tasteofhome |
6 |
servings |
INGREDIENTS
|
|
Radis bgmb90b |
| 6 |
md |
Sweet potatoes |
| 8 |
oz |
Crushed pineapple; drained |
| 1/2 |
c |
Orange juice |
| 3 |
tb |
Butter; or margarine; melted |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Pierce sweet potatoes with a fork. Bake at 400 degrees for 55-60
minutes, or until tender. Cool slightly. 2. Remove pulp from potatoes,
keeping the skins intact. 3. In a bowl, combine the pulp with pineapple,
orange juice, butter and salt. 4. Refill potato shells and place in a
greased 13x9x2" baking dish. Bake at 400 degrees for 20 minutes or until
heated through.
SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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