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Twice-Baked Sweet Potatoes Recipe

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This recipe for Twice-Baked Sweet Potatoes, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 medium sweet potatoes
1 can (6 ounces) unsweetened pineapple juice
1/2 cup golden raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds

Directions:
Directions:
Scrub and pierce sweet potatoes. Bake at 375 for 1 hour or until tender.
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.
Place on a baking sheet. Bake for 20 minutes or until heated through.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I got this recipe from www.tasteofhome.com Light & Tasty

 

 

 

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