Stuffed Sweet Potatoes

3 large sweet potatoes or yams
4 Tbsps. margarine
1/4 cup crushed pineapple
½ cup brown sugar
dash of lemon juice

Preheat oven to 350.

Cut potatoes lengthwise and place in a 9x9-inch baking pan. Bake until soft, about 1 hour. Scrape out pulp into small bowl, leaving shells. Add remaining ingredients to pulp and beat until fluffy. Fill shells with mixture and bake until browned, about 10 minutes

USE: 9 by 9-inch baking pan
YIELDS: 6 servings

Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications

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January 25, 2012

Healthy?

You could easily substitute coconut sugar for the brown sugar and coconut oil for the margarine. Much better for you and just as good if not better tasting. Shalom

Anonymous
Washington, DC

September 28, 2011

Other variations

Instead of the margarine I would suggest to use coconut oil (maybe even 2tbsp - naturally dairy free and much healthier).
Also omitting the sugar would work as the potatoes are already sweet by mother nature. Although a sprinkle of brown sugar will add some crunch on top.

Anonymous
Calgary
chabadalberta.org

September 1, 2011

SWEET POTATOES

1. Why is this dish classified as Moroccan?

2. Margarine? Not a healthy start-off to a new year.

3. 1/2 cup of sugar? No, no, no

Anonymous
aventura, fl

September 23, 2008

delicious

Seems to be very delicious!!! Thanks

Juliana