Sweet Stuffed
Sweet Potatoes

4 servings

These delicious pineapple-flavored sweet potatoes can be stuffed a day ahead and baked when needed.

• 18 ounces (2) large sweet potatoes
• 1/2 cup canned crushed pineapple
     in juice, drained
• 1/4 teaspoon vanilla
• 1/8 teaspoon ground cinnamon
• 1 teaspoon firmly packed brown sugar
  
  
•    TOPPING:
• 1 Tablespoon chopped pecans
• 2 teaspoons wheat germ
• 1/8 teaspoon ground cinnamon

Preheat oven to 375°.

Prick sweet potatoes several times and bake 1 hour, or until tender.

Cut potatoes in half lengthwise. Carefully scoop out the pulp with a spoon, leaving a 1/4-inch shell.

In a medium bowl, combine potato pulp with crushed pineapple, vanilla, cinnamon and brown sugar. Mix with a fork until well blended. Divide mixture evenly and fill potato shells, smoothing the tops with the back of a spoon.

Sprinkle with pecans, pressing them gently into the potatoes. Combine wheat germ and cinnamon and sprinkle evenly over potatoes.

Place potatoes in a shallow baking pan. Bake 15 minutes. Serve

Bon appetit!