Ingredients

6 medium sweet potatoes
1 can (8 ounces) crushed pineapple, drained
1/2 cup orange juice
3 Tbsp butter or margarine, melted
3/4 tsp salt

Directions

Pierce sweet potatoes with a fork. Bake at 400% for 55-65 minutes or until tender. Cool slighty. Remove pulp from potatoes, keeping the skins intact. In a bowl, combine the pulp with pineapple, orange juice, butter and salt. Refill potato shells and place in a greased 13-inch by 2-inch baking dish. Bake at 400% for 20 minutes or until heated through. Yield 6 servings.

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