Tropical Stuffed Sweet Potatoes in the Microwave

Total Time
30mins
Prep 10 mins
Cook 20 mins

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.

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.

Reviews

(3)
Most Helpful

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.

Gary Loewenthal December 10, 2008

Unfortunately I did not like that. And neither did anyone in the family. It seemed as though it was lacking something. I want to tell you that it did sound great and I wished it had worked out.

MommaRiss January 23, 2008

Easy peasy and delicious. This is a perfect recipe for those of us who like sweet potatoes but don't like the dismally candied, marshmallow covered variety. Don't have a microwave, so I made mine in the oven. Baked at 400 degrees (cookies baking at that temperature) for 30 minute. Ran the potato through the food processor with the milk and pineapple, restuffed it and return it to the oven for another 8 minutes. Frankly, the potato was so delicious, I would have happily eaten it without the second bake. I added a pinch of ground ginger which lent itself well to the tropical taste. Thanks Jen!

justcallmetoni February 27, 2006

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