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Pineapple-Topped Sweet Potatoes

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

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 (3) 1 Reviews
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  • Prep Time 5 min
  • Total Time 1 hr 15 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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View Full Nutrition Information

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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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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