6 sweet potatoes
2 Tablespoons reduced-calorie margarine
1 8 ounce can crushed pineapple; drained
1/2 cup pecans; chopped
Preheat oven to 375. Bake sweet potatoes for 1 hour. Cut 1″ lengthwise wedge from top of each sweet potato. Carefully scoop pulp from jackets.
Mix sweet potato pulp, margarine and pineapple. Beat until fluffy. Stuff into sweet potato shells. Sprinkle pecans on top. Bake 12 minutes or until done.
Food Exchanges: 2 Starch, 1/2 Fruit, 1 1/2 Fat
Source: Home Cooking 11/99