Twice Baked Sweet Potatoes Recipe

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