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Pineapple-Topped Sweet Potatoes

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  0 reviews
  • 5 min prep time
  • 1 hr 15 min total time
  • 4 ingredients
  • 4 servings
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Pineapple and brown sugar enhance the natural flavor of sweet potatoes while sunflower nuts add a bit of crunch.

Ingredients

2
medium dark-orange sweet potatoes
1/4
cup drained crushed pineapple in juice (from 8-oz can)
1
tablespoon sunflower nuts
2
tablespoons packed brown sugar

Steps

  • 1 Heat oven to 375°F. Scrub potatoes; prick all over with fork. Place in shallow baking pan or pie pan (do not use glass). Bake 55 to 65 minutes or until tender.
  • 2 Set oven control to broil. Cut potatoes lengthwise in half. Mash cut sides slightly with fork. Spoon pineapple over cut sides of potatoes. Top with sunflower nuts and brown sugar.
  • 3 Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until brown sugar is bubbly.
  • 1 Heat oven to 375°F. Scrub potatoes; prick all over with fork. Place in shallow baking pan or pie pan (do not use glass). Bake 55 to 65 minutes or until tender.
  • 2 Set oven control to broil. Cut potatoes lengthwise in half. Mash cut sides slightly with fork. Spoon pineapple over cut sides of potatoes. Top with sunflower nuts and brown sugar.
  • 3 Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until brown sugar is bubbly.

Expert Tips

Place the sweet potatoes in a pan before you bake them so any syrup that leaks out won't create a mess in your oven.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
10mg
0%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
17g
17%
Protein
2g
2%
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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