Stuffed Baked Sweet Potatoes with Pecans
- 6 medium sweet potatoes
- 2 Tbsp margarine, softened
- 1 can crushed pineapple, drained
- 1/2 cup pecans, chopped
Preheat oven to 375 deg. Arrange the sweet potatoes on a baking sheet, and bake for 1 hour. Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact, place the pulp in a large bowl. Add the margarine and pineapple to the pulp and stir together. Stuff the pulp mixture back into the reserved potato skins. Sprinkle the pecans over each potato. Return the stuffed potato skins to the oven and bake an additional 12 minutes.