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Tropical Stuffed Sweet Potatoes in the Microwave

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“This is a really tasty and very easy to prepare recipe I found in "500 Fat Free Recipes." It goes well with baked or grilled meats, and I really enjoyed it reheated for lunches. To make it vegan, use soymilk.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the sweet potatoes and then pierce the skin a few times with a fork.
  2. Place them on a paper towel so that they do not touch each other and microwave on high for 7 minutes.
  3. Turn them over and microwave another 6 minutes.
  4. Check to be sure the potatoes are done, cooking longer if they are not.
  5. Cut a slice in the long side of the potato and scoop out the pulp leaving a shell about 1/4 inch thick.
  6. Put the pulp of all the potatoes in a food processor bowl.
  7. Add the milk and a dash of pepper, if desired.
  8. Drain the pineapple and then added the drained fruit to the food processor.
  9. Process until thoroughly mixed.
  10. Refill the shells with the sweet potato/pineapple mixture.
  11. Put the filled potatoes on a microwave safe plate and cook on high for 4 minutes.

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