| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Unpeeled sweet potatoes; (4 small) |
| 1/2 |
c |
Golden raisins |
| 2 |
tb |
Brown sugar |
| 1/4 |
ts |
Ground cinnamon |
| 8 |
oz |
Unsweetened crushed pineapple; (1 can) drained |
| 2 |
tb |
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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