Skip to Content
Menu

Pineapple-Topped Sweet Potatoes

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Sep 16, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Pineapple and brown sugar enhance the natural flavor of sweet potatoes while sunflower nuts add a bit of crunch.

Pineapple-Topped Sweet Potatoes

  • Prep Time 5 min
  • Total 1 hr 15 min
  • Servings 4
  • Ingredients 4
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 2 medium dark-orange sweet potatoes
  • 1/4 cup drained crushed pineapple in juice (from 8-oz can)
  • 1 tablespoon sunflower nuts
  • 2 tablespoons packed brown sugar

Instructions

  • Step 
    1
    Heat oven to 375°F. Scrub potatoes; prick all over with fork. Place in shallow baking pan or pie pan (do not use glass). Bake 55 to 65 minutes or until tender.
  • Step 
    2
    Set oven control to broil. Cut potatoes lengthwise in half. Mash cut sides slightly with fork. Spoon pineapple over cut sides of potatoes. Top with sunflower nuts and brown sugar.
  • Step 
    3
    Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until brown sugar is bubbly.

Nutrition

110 Calories
1g Total Fat
2g Protein
23g Total Carbohydrate
17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
10mg
0%
Potassium
330mg
9%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
17g
Protein
2g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved