Pineapple-Topped Sweet Potatoes

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

05

Minutes

Total Time

1:15

Hr:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
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:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 10mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 2g,
    • Sugars 17g),
  • Protein 2g;
Percent Daily Value*:
    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.