Ingredients
2 small sweet potatoes1/2 cup canned crushed pineapple4-1/2 teaspoons brown sugar1 tablespoon butter1/8 teaspoon salt1 tablespoon dried cranberries2 tablespoons chopped pecans, divided
Preparation
Wrap potatoes in foil and bake at 400° for 45-50 minutes or until tender. Let stand until cool enough to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
In a small bowl, mash the pulp; add the pineapple, brown sugar, butter and salt. Stir in cranberries and 1 tablespoon pecans. Spoon into potato shells. Sprinkle with remaining pecans. Place on a baking sheet. Bake at 400° for 8-12 minutes or until heated through.
