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