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Stuffed Sweet Potatoes Recipe | |
Vegetable | |
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Ingredients:
6 medium-size sweet potatoesVegetable oil 1 tsp. salt 3 tbsp. butter or margarine, softened 1 (6 oz.) can frozen orange juice concentrate, thawed & undiluted 1 c. crushed pineapple, drained 1/2 c. pecans, chopped 12 lg. marshmallows
Directions:
Wash potatoes and rub with vegetable oil. Bake at 400 degrees for 1 hour or until done. Split potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact; mash pulp. Add slat, butter, orange juice concentrate and pineapple to mashed pulp; mix well. Stuff potato shells with pulp mixture; sprinkle with pecans. Cut each marshmallow in half; place 2 marshmallow halves, cut side down on each potato half. Place potato shells on a baking sheet. Bake at 400 degrees until lightly browned on top. Yield 6 servings. | |