Tropical Stuffed Sweet Potatoes in the Microwave

READY IN: 30mins
Recipe by ladypit

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.

Top Review by Gary Loewenthal

I love simple side-dish recipes like this. I didn't have any pineapple around, but I had a jar of "Caribbean Style Salad," which was basically pineapple, mango, and coconut. That worked great. I used soymilk, and also just used a masher instead of a food processor. It wasn't quite as pureed, but that was fine with me. The result was tasty and filling, subtly but not overpoweringly sweet.

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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