Thursday, November 5, 2015

Thanksgiving: Stuffed Sweet Potatoes

Instead of those marshmallow-y, overly sugary sweet potatoes this year, why not try something healthier?

6 medium-sized sweet potatoes
8-oz can of crushed pineapple (in its own juice), drained well
1 t. cinnamon
2 t. coconut sugar
1/2 cup pecans (chopped finely)

Preheat oven to 400 degrees.
Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
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 pineapple, coconut sugar, and cinnamon to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
Return the stuffed potato skins to the oven; bake another 12 minutes.

1 comment:

  1. I am going to try this, sounds verry good. We don-t cellebrate thanksgivving in this part of the world but maybe something as side dis with Christmas...thanks

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