Pineapple-Topped Sweet Potatoes

  • Prep 5 min
  • Total 1 hr 15 min
  • 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

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.

  • 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 Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
10mg
0%
Potassium
330mg
9%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
17g
Protein
2g
% 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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