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Sweet Stuffed
Sweet Potatoes

4 servings

These delicious pineapple-flavored sweet potatoes can be stuffed a day ahead and baked when needed.

  • 18 ounces (2) large sweet potatoes
  • 1/2 cup canned crushed pineapple
       in juice, drained
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon firmly packed brown sugar

  •    TOPPING:
  • 1 Tablespoon chopped pecans
  • 2 teaspoons wheat germ
  • 1/8 teaspoon ground cinnamon

Preheat oven to 375°.

Prick sweet potatoes several times and bake 1 hour, or until tender.

Cut potatoes in half lengthwise. Carefully scoop out the pulp with a spoon, leaving a 1/4-inch shell.

In a medium bowl, combine potato pulp with crushed pineapple, vanilla, cinnamon and brown sugar. Mix with a fork until well blended. Divide mixture evenly and fill potato shells, smoothing the tops with the back of a spoon.

Sprinkle with pecans, pressing them gently into the potatoes. Combine wheat germ and cinnamon and sprinkle evenly over potatoes.

Place potatoes in a shallow baking pan. Bake 15 minutes. Serve

Nutrition Facts
Amount Per Serving: Calories 178 - Calories from Fat 16
Percent Total Calories From: Fat 9%, Protein 6%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 17mg, Total Carbohydrate 38g, Dietary Fiber 1g, Protein 3g, Vitamin A 25655 units, Vitamin C 32 units, Calcium 0 units, Iron 1 units

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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