Pineapple-Topped Sweet Potatoes

Pineapple and brown sugar enhance the natural flavor of sweet potatoes while sunflower nuts add a bit of crunch.

  • prep time 5 min
  • total time 1 hr 15 min
  • ingredients 4
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    110
    (
    Calories from Fat
    10),
    % Daily Value
    Total Fat
    1g
    1%
    (Saturated Fat
    0g,
    0%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    10mg
    10%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    2g
    2%
      Sugars
    17g
    17%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    170%;
    Vitamin C
    15%;
    Calcium
    2%;
    Iron
    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 Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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