Thursday, November 12, 2015

Twice-Baked Sweet Potatoes With Raisins and Pineapple

This is another great side dish to complement the Thanksgiving feast. But it also works perfectly for a side dish year round too.

You’ll Need
  • 4 small unpeeled sweet potatoes
  • ½ cup golden raisins
  • 2 Tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsweetened crushed pineapple, drained
  • 2 Tablespoons pecans, chopped
Directions
  • Place potatoes on a baking sheet.
  • Bake at 400 degrees F for 1 hour or until done.
  • Let cool 15 minutes.
  • Cut each potato in half lengthwise; carefully scoop pulp into bowl, leaving shells intact.
  • Mash pulp; stir in raisins, sugar, cinnamon and pineapple.
  • Spoon into shells; sprinkle with pecans.
  • Bake at 400 degrees for 15 minutes or until thoroughly heated.

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