Stuffed Baked Sweet Potatoes with Pecans


We serve this amazing dish with ham. It makes 6 little mini sweet potato casseroles without all the mess!

Prep Time:
10 mins
Cook Time:
1 hrs 12 mins
Total Time:
1 hrs 22 mins
6 potatoes


  • 6 medium sweet potatoes

  • 2 tablespoons margarine, softened

  • 1 (8 ounce) can crushed pineapple, drained

  • ½ cup pecans, chopped


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour.

  3. Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato.

  4. Return the stuffed potato skins to the oven; bake another 12 minutes.

Nutrition Facts (per serving)

218 Calories
10g Fat
31g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 218
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 6%
Sodium 113mg 5%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 18%
Total Sugars 9g
Protein 3g
Vitamin C 6mg 31%
Calcium 52mg 4%
Iron 1mg 7%
Potassium 525mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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