Pineapple Filled Sweet Potatoes
How to Make Pineapple Filled Sweet Potatoes
- Wash potatoes. Bake at 400° for 45 minutes or until done. Allow potatoes to cool to touch. Cut the potatoes in half lengthwise; scoop out pulp, leaving the shells intact.
- Set the potato pulp aside. Place the potato shells in a 13 x 9 x 2 inch baking dish; set aside.
- Drain the pineapple, reserving 2 tablespoons of juice. Set the juice aside. Mash the potato pulp. Add the pineapple, cream, butter, and salt. Mix well.
- Stuff the shells with the potato mixture. Top with the marshmallows. Brush the pineapple juice over the top of the potatoes. Bake at 325° for 20 minutes or until thoroughly heated.