Twice-Baked Raisin Sweet Potatoes

1. 1

   Scrub and pierce sweet potatoes. Bake at 375u00b0 for 1 hour or until tender.

2. 2

   When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a small bowl, mash the pulp with pineapple juice. Stir in the raisins, brown sugar and cinnamon. Spoon into potato shells. Sprinkle with almonds.

3. 3

   Place on a

4. 4

   . Bake for 20 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.