Pineapple-Stuffed Sweet Potatoes

1. 1

   Wrap potatoes in foil and bake at 400u00b0 for 45-50 minutes or until tender. Let stand until cool enough to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.

2. 2

   In a small bowl, mash the pulp; add the pineapple, brown sugar, butter and salt. Stir in cranberries and 1 tablespoon pecans. Spoon into potato shells. Sprinkle with remaining pecans. Place on a

3. 3

   . Bake at 400u00b0 for 8-12 minutes or until heated through.

No additional tips available.