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Stuffed Sweet Potatoes
Children will enjoy scooping out the insides of the sweet potatoes and older ones will manage the whole recipe themselves. You'll love eating them too.
Ingredients
6 medium-size sweet potatoes
1/2 cup orange juice
3 tablespoons butter or margarine
1 teaspoon salt
1 can (8 ounce) crushed pineapple, drained
1/2 cup chopped pecans
Method
Wash sweet potatoes and bake at 375*f, 180*c, gas mark 5 for 1 hour or until done. Stick a skewer or sharp knife into the potato to test - it should go in easily when they're cooked right through
Allow potatoes to cool to touch.
Cut a 1-inch lengthwise strip from the top of each potato and carefully scoop out the inside leaving shells intact.
Combine potato pulp, orange juice, butter, and salt, using an electric mixer on medium speed mix until fluffy.
Stir in pineapple.
Stuff shells with potato mixture and sprinkle with pecans.
Bake at 375*f, 180*c, gas mark 5 for 12 minutes.