From the kitchen of WGNV's Kathy Kexel
4 sweet potatoes (select nicely rounded ones so they bake evenly)
8 oz. can of crushed pineapple
1/2 tsp. salt.
a pinch of ginger, optional
1/2 cup toasted, chopped pecans
~1/4 cup maple syrup
3 Tblsp. Butter
Scrub potatoes and pierce all over with a fork.
Bake for one hour in a 400 degree oven. Cool.
Cut in half and scoop out flesh - leaving enough potato in shell to hold its shape.
Mash flesh, or for even lighter texture, whip with electric beater.
Add pineapple and the juice, salt, ginger, and most of the pecans.
Pipe or spoon mashed potato mixture back into the shells.
At this point, the potatoes can be wrapped in plastic and refrigerated for up to three days or frozen for six months.
To finish, place potatoes on shallow baking pan. Make a little dent in the top of each potato and fill with small pat of butter and a pinch of pecans. Drizzle each potato half with about one tablespoon of the maple syrup. Bake at 400 degrees for 15 -- 25 minutes or until hot.
- DO take a few minutes to toast the pecans, either stovetop or just pop them in the oven when your baking something else, takes about ten minutes. You’ll smell….and taste the difference.
- Can also be made in a casserole dish.
- Kathy created this recipe for a loved one who’s diabetic, kitchen creativity at it’s best!
Close this window