Twice-Baked Stuffed Sweet Potatoes

Use a half-and-half combination of butter and oil to maintain rich flavour while cutting back on the saturated fat that could hurt your heart.

Twice-Baked Stuffed Sweet Potatoes
Twice-Baked Stuffed Sweet Potatoes
Twice-Baked Stuffed Sweet Potatoes
Servings Prep Time Cook Time
4people 10minutes 70minutes
Servings Prep Time
4people 10minutes
Cook Time
70minutes
Ingredients
Portions: people
Units:
Ingredients
Portions: people
Units:
Instructions
  1. Preheat oven to 350°F. Pierce each sweet potato twice with tip of knife.
  2. Bake until soft, about 50 minutes. Set aside until cool enough to handle but still very warm. Reduce oven heat to 325°F.
  3. Cut potatoes in half lengthwise. Scoop out flesh and place in medium bowl, being careful not to tear skin. Reserve skins. Add pineapple, oil, butter, sugar, zest, and salt to potato flesh. Whip with electric mixer or whisk until slightly fluffy.
  4. Place skin shells on baking sheet. Fill with potato mixture, mounding each. Bake 15 minutes. Sprinkle with pecans. Bake 5 minutes longer.