Twice-Baked Stuffed Sweet Potatoes

Twice-Baked Stuffed Sweet Potatoes

Ingredients:
2 large sweet potatoes (1½ lb or 750 g)
8 oz (225 mL) crushed pineapple, drained
1 Tbsp vegetable oil
1 Tbsp butter
1 Tbsp light or dark brown sugar
1 tsp grated orange zest
½ tsp salt
2 Tbsp chopped pecans

Directions:
1. Preheat oven to 350°F (180°C). Pierce each sweet potato twice with tip of knife.
2. Bake for 50 minutes, or until soft. Set aside until cool enough to handle but still very warm. Reduce
oven heat to 325°F (160°C).
3. Cut potatoes in half lengthwise. Scoop out flesh and place in medium bowl, being careful not to
tear skin. Reserve skins. Add pineapple, oil, butter, brown sugar, orange zest, and salt to potato flesh.
Whip with electric mixer or whisk until slightly fluffy.
4. Place skin shells on baking sheet. Fill with potato mixture, mounding each. Bake for 15 minutes.
Sprinkle with pecans and bake for 5 minutes.