Pecan Stuffed Sweet Potatoes


I absolutely love sweet potatoes and love this recipe. You can take out the pineapple if you like, as I know some people do not like it. Instead of pineapple, you can substitute for brown sugar which is also good with a tiny bit of butter. This makes for a great healthy dessert too! Each serving is about 200 calories.




  • 6 medium sweet potatoes
  • 2 tablespoons margarine, softened
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/2 cup pecans, chopped



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
  3. Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
  4. Return the stuffed potato skins to the oven; bake another 12 minutes.

Yield: 6 servings



3 thoughts on “Pecan Stuffed Sweet Potatoes

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