Pierce sweet potatoes with a fork. Bake at 400°F for 55-60 minutes, or until tender. Cool slightly. Remove pulp from potatoes, keeping the skins intact. In a bowl, combine the pulp with pineapple, orange juice, butter and salt. Refill potato shells and place in agreased 13x9x2 baking dish. Bake at 400°F for 20 minutes or until heated through.
Instructions
Pierce sweet potatoes with a fork. Bake at 400°F for 55-60 minutes, or until tender. Cool slightly. Remove pulp from potatoes, keeping the skins intact. In a bowl, combine the pulp with pineapple, orange juice, butter and salt. Refill potato shells and place in agreased 13x9x2 baking dish. Bake at 400°F for 20 minutes or until heated through.
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