Ingredients
- 6 medium-size sweet potatoes
- Vegetable 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.
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Submitted 6/13/05.
Source: One Milllion Recipes
Submitted By: Ruth Burbage
ruthhappycook@msn.com
Stuffed Sweet Potatoes