1. Pierce sweet potatoes with a fork. Bake at 400 degrees for 55-60 minutes, or until tender. Cool slightly. 2. Remove pulp from potatoes, keeping the skins intact. 3. In a bowl, combine the pulp with pineapple, orange juice, butter and salt. 4. Refill potato shells and place in a greased 13x9x2" baking dish. Bake at 400 degrees for 20 minutes or until heated through. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; Submitted to RecipeLu List by Ruth
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 71.9mg||2 %|
|Potassium 485.7mg||13 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 24.6g|
|Protein 2.2g||3 %|
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Calories per serving: 122
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