Baked Stuffed Sweet Potatoes
4 medium sweet potatoes
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon milk
1 can (8 ounces) crushed pineapple, drained and reserve liquid
Bake sweet potatoes at 450° until soft. Cut each sweet potato in half lengthwise
and scoop out potato, leaving shell intact. Mash sweet potatoes with butter,
salt and milk, along with 1/2 cup crushed pineapple. Add a little more milk or
butter if necessary. Fill sweet potato shells. Slice marshmallows in half and
top each sweet potato with two halves. Top with a spoonful of crushed pineapple.
Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle
each sweet potato with a little of the juice. Place sweet potatoes under broiler
and broil until browned.
Serves 4 to 6.