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Suggest a better description1. 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 | ||
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Calories: 122 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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