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Fruits and Vegetables - Twice-Baked Sweet Potatoes

  • 4 sweet potatoes
  • ½ cup firmly packed brown sugar
  • ¼ cup butter or margarine, softened
  • 1 (8-ounce) can crushed pineapple, drained
  • 1/8 teaspoon salt
  • 1 cup bread crumbs
  • ½ teaspoon ground cinnamon
  • 2 tablespoons butter, melted

Bake sweet potatoes for 45 to 50 minutes or just until tender. Cool potatoes for 30 minutes. Cut in half lengthwise and scoop out pulp, leaving some in the shell.
In a medium bowl, combine pulp, brown sugar, butter, pineapple, and salt; beat until well blended and fluffy. Spoon mixture into potato shells and place on an ungreased baking sheet. In a bowl, blend bread crumbs and cinnamon with melted butter. Spoon over potatoes. Bake for 20 minutes or until heated through and topping is golden brown. Serve warm.
Submitted By: Annie R. Martin
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