Stuffed Sweet Potatoes

1. 1

   Scrub potatoes; pierce with a fork, and arrange in a circle on a paper towel in microwave oven. Microwave at HIGH 14 to 16 minutes or until soft. Let stand 5 minutes.

2. 2

   While potatoes cook, place a small, heavy skillet over medium-high heat. Add almonds, and cook, stirring constantly, 1 minute or until toasted. Set almonds aside.

3. 3

   Cut potatoes in half lengthwise; carefully scoop out potato pulp, leaving 1/4-inch-thick shells. Set shells aside. Combine pulp, pineapple, and remaining 5 ingredients, stirring well. Spoon potato mixture into potato shells. Cover and microwave at HIGH 4 minutes or until thoroughly heated. Top with almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.