** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Bake at 400 degrees for 55-60 minutes, or until tender.
3. Cool slightly. Remove pulp from potatoes, keeping the skins intact.
4. In a bowl, combine the pulp with pineapple, orange juice, butter and salt.
5. Refill potato shells and place in a greased 13x9x2" baking dish.
6. Bake at 400 degrees for 20 minutes or until heated through.
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Dietary Notes:
This recipe is low-cholesterol with 15.33mg per serving
This recipe is high in Vitamin A with 374% of your daily recommended intake per serving. This recipe is high in Vitamin C with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Potato, Fructose Malabsorption, Oranges allergies.