Pineapple-Stuffed Sweet Potatoes
You've never had anything like this recipe for Pineapple-Stuffed Sweet Potatoes before. These twice-baked potatoes are just what you need when you're craving something a little sweet with dinner, that won't break your diabetic diet.
What You'll Need
- 2 sweet potatoes, washed
- 2 tablespoons skim milk
- 1 1/2
teaspoon light brown sugar
teaspoon ground cinnamon
cup pineapple tidbits
- 1 tablespoon chopped walnuts
What to Do
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray. Place potatoes on baking sheet. Bake 50-55 minutes or until very soft.
- Cool potatoes slightly, then slice in half lengthwise. Scoop out sweet potato center, leaving a thin layer inside, and place in a medium bowl. Add milk and mash until smooth. Stir in brown sugar, cinnamon, salt, and pineapple; mix well.
- Spoon potato mixture evenly into each potato shell and sprinkle with nuts. Place on baking sheet and bake for 15-20 minutes, or until heated through.
Nutritional InformationShow More
Servings Per Recipe: 4
Calories from Fat
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