Stuffed Baked Sweet Potatoes

4.50 (3)
⏱ 90 mins 🍽 6 serving(s) 🏷 Yam/Sweet Potato

This recipe offers a more elegant take on the classic steakhouse side of baked sweet potatoes. Whole sweet potatoes are first baked until tender, then their flesh is scooped out and whipped into a light, fluffy mixture with orange juice, butter and salt. Crushed pineapple is folded in for a tropical sweetness before the filling is returned to the potato shells, topped with chopped pecans, and baked again until golden. The result is a wonderfully flavourful and textured dish that serves six.

Stuffed Baked Sweet Potatoes

Ingredients

  • 6 medium sweet potatoes
  • 1/2 cup orange juice
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/2 cup chopped pecans

Method

  1. Set your oven to heat to 375.
  2. Place the sweet potatoes in the oven and bake them for 1 hour or until they become tender.
  3. Slice a 1 inch strip from the top of each potato, running it lengthwise.
  4. Gently remove the pulp from inside each potato shell.
  5. Place the sweet potato pulp into a large bowl with the orange juice, butter and salt.
  6. Beat these ingredients together until the mixture is light and fluffy.
  7. Fold the drained crushed pineapple into the sweet potato mixture.
  8. Spoon the filling back into the empty potato shells.
  9. Scatter the chopped pecans evenly over the top of each stuffed potato.
  10. Return the potatoes to the oven and bake at 375 degrees for 10 minutes.

Nutrition (per serving)

Sodium500600 mg

Recipe details

CategoryYam/Sweet Potato
AuthorBobtail