![](https://cdn.statically.io/img/www.allrecipes.com/thmb/kkCUlntIRaNTTYiVNeTdPNV11uQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/753249-f115b9350b2740c5b351013f3028568c.jpg)
Ingredients
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6 medium sweet potatoes
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2 tablespoons margarine, softened
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1 (8 ounce) can crushed pineapple, drained
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½ cup pecans, chopped
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.
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Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.
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Return the stuffed potato skins to the oven; bake another 12 minutes.
Nutrition Facts (per serving)
218 | Calories |
10g | Fat |
31g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 218 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 1g | 6% |
Sodium 113mg | 5% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 5g | 18% |
Total Sugars 9g | |
Protein 3g | 6% |
Vitamin C 6mg | 7% |
Calcium 52mg | 4% |
Iron 1mg | 7% |
Potassium 525mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.