Stuffed Baked Sweet Potatoes

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You can stuff and refrigerate these a few hours before baking them

Ingredients

  • 6 medium sweet potatoes
  • 3 tblsp. butter
  • ½ c. orange juice
  • 1 tsp. salt
  • 1 ( oz.) can crushed pineapple
  • ½ c. chopped pecans

Method

  • Bake scrubbed sweet potatoes in moderate oven (375°) until tender, 45 minutes to 1 hour. Cut strip off top of each potato. Spoon potato out of shell. Combine with butter, orange juice and salt, and whip.
  • Stir in pineapple. Spoon back into sweet potato shells. Sprinkle with nuts. Bake in moderate oven (375°) until thoroughly hot, about 12 minutes.