Southern Sweet Potato Bake

Roasted sweet potatoes halved and emptied leaving outer shells. Potato pulp is mixed with brown sugar, pineapple, pecans, orange zest, salt, cinnamon, butter and vanilla. Mixture is spooned back into potato shells and baked 20 minutes until golden brown

Ingredients -

8 medium-size Sweet Potatoes, washed and rubbed with Vegetable Oil
1 Egg, beaten
1 (8 ounces) can Crushed Pineapple, drained
1/3 cup firmly packed Brown Sugar
1/2 cup chopped Pecans
3 tablespoons Butter
2 tablespoons grated Orange Rind
1 teaspoon Sea Salt
1 teaspoon Ground Cinnamon
1/2 teaspoon Vanilla Extract

Preparation:

1. Preheat oven to 375 F.

2. Bake sweet potatoes 1 hour or until tender.

3. Cut potatoes lengthwise through center into two halves.

4. Carefully scoop pulp from potato halves, leaving shells intact.

5. Add potato pulp, crushed pineapple, brown sugar, pecans, butter, orange rind, sea salt, ground cinnamon and vanilla extract to large bowl. Stir to combine.

6. Spoon mixture back into potato shells.

7. Place on baking sheet.

8. Bake 20 minutes.

Cooking Tip

Vanilla Extract

A good quality vanilla extract will say pure or natural on the label. Imitation vanilla extract is suitable for this recipe.

Cooking Tip

Sweet Potatoes

Bruises or sprouts can cause an unpleasant taste to a whole sweet potato, as a result choose smooth, dark, sweet potatoes.