Stuffed Sweet Potatoes

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 23 Minutes

Nutritional Information

Calories 145
Caloriesfromfat 19 %
Fat 3 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.7 g
Carbohydrate 29 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 40 mg
Calcium 0.0 mg


4 medium-size sweet potatoes
2 tablespoons sliced almonds
1 (8-ounce) can crushed pineapple in juice, drained
1 (11-ounce) can mandarin orange sections, drained
1/2 cup unsweetened applesauce
2 tablespoons reduced-calorie margarine
2 tablespoons brown sugar
1 teaspoon ground cinnamon


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.

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.

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.