Twice Baked Yams

Yummy, yummy, yummy! Here's a show piece with the taste to back it up.

Ingredients

• 3 pounds small sweet potatoes, unpeeled
• 1/2 cup golden raisins
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon
• 1 (8 ounce) can crushed pineapple, drained
• 1 teaspoon vanilla extract
• 2 tablespoons chopped pecans
• 1 cup miniature marshmallows

Instructions

1. Heat oven to 400 degrees F.
2. Place potatoes on a baking sheet and cook for 1 hour or until tender.
3. Cool potatoes for 15 minutes.
4. Cut a thin slice off the top of each potato. Carefully scoop pulp into a bowl, leaving shells intact. Mash pulp; stir in raisins, brown sugar, cinnamon, pineapple and vanilla extract.
5. Spoon mixture into the shells and sprinkle with pecans and marshmallows.
6. Bake at 350 degrees F for 15 minutes or until thoroughly heated.

Yield: 8 servings

Per serving: Cal 189 (7% from fat); Fat 1g; Protein 3g; Carb 43g; Chol 0mg; Sodium 15mg

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photo credit: Louisiana Sweet Potato Commission.