Ingredients
8 medium sweet potatoes2 cans (8 ounces each) unsweetened crushed pineapple, drained1/2 cup butter, melted1 teaspoon salt1/2 teaspoon each ground cinnamon, ginger and allspice1/4 teaspoon ground nutmegTOPPING:2 cans (14 ounces each) unsweetened pineapple tidbits, drained6 tablespoons brown sugar
Preparation
Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once.
When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the crushed pineapple, butter, salt, cinnamon, ginger, allspice and nutmeg; mix well. Spoon into sweet potato shells.
Place on a baking sheet. Sprinkle with pineapple tidbits and brown sugar. Bake, uncovered, at 325° for 30-35 minutes or until heated through.
