Stuffed Sweet Potatoes
Difficulty: easy
Prep Time:
Total Time:
6 medium sweet potatoes
1 cup canned crushed pineapple, with juice
1/4 cup cheddar cheese, grated
1 tbsp hard butter, melted
3/4 tsp salt
1/8 tsp pepper
2 tbsp pecans, finely chopped
paprika for garnish
1 cup canned crushed pineapple, with juice
1/4 cup cheddar cheese, grated
1 tbsp hard butter, melted
3/4 tsp salt
1/8 tsp pepper
2 tbsp pecans, finely chopped
paprika for garnish
Place sweet potatoes, pointed ends up, in a 5-quart slow cooker. Cook on low for 7-8 hours. Remove and preheat oven to 425°F. Cut thick slice from tops lengthwise. Scoop out pulp into bowl, leaving shell 1/4-inch thick. Add the next 5 ingredients to potato pulp. Mash well. Spoon back into shells. Sprinkle with pecans and paprika. Bake on cookie sheet in oven for 15-20 minutes until hot. (Serves 6)
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