FROM MR. FOOD TEST KITCHEN
What You’ll Need:
6 medium-sized sweet potatoes
1/2 cup orange juice
3 tablespoons butter or pareve margarine
1 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped pecans (optional)
What To Do:
Preheat the oven to 375 degree F. Bake the sweet potatoes for 1 hour or until tender.
Cut a 1-inch lengthwise strip from the top of each potato. Carefully scoop the pulp from the potato shell and place in a large bowl. Beat in the orange juice, butter, and salt until fluffy. Stir in the pineapple then use the mixture to stuff the potato shells. Sprinkle with pecans, if desired.
Bake for 15 to 20 minutes or until completely warmed through.
These are just the thing to prepare the day before you plan to serve them. Just cover and refrigerate them, then bake as directed right before dinner…but you may have to bake them for an additional 10 minutes, since the filling will be cold.