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Twice Baked Sweet Potatoes Recipe

Submitted By: Bob Phillips

2 large
1   8 ounce can
1 tablespoon
2 tablespoons
1 teaspoon
1/2 teaspoon
1/4 cup
sweet potatoes
pineapple crushed, drained
brown sugar
orange peel, grated
pecans, chopped

Oven Temp: 350° / 325°
Recipe Cooking Time: 45 – 60 minutes / 20 minutes
Pan Type: baking sheet

Twice Baked Sweet Potatoes Directions

Preheat your oven.

Wrap potatoes in foil and bake in hot oven until tender.
Remove from oven.
Carefully remove foil and let potatoes cool for easy handling.
Cut potatoes in half length-wise.
Scoop out flesh leaving about 1/2 inch of potato so the skins stay in tact, place in a medium bowl.
Place the skins on a baking sheet.
To the potatoes add the drained pineapple, butter, brown sugar, salt and zest.
Beat with electric mixer, until fluffy.
Fill potato skins with potato mixture.
Bake in hot oven.
After 15 minutes, sprinkle twice baked sweet potatoes with chopped pecans. Bake 5 minutes longer.

Serves: 4

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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