Stuffed Baked Sweet Potatoes with Pecans Recipe

Name: Stuffed Baked Sweet Potatoes with Pecans
Prep time: 10 min
Cook time: 72 min
Total time: 82 min
Ingredients: 6 medium sweet potatoes; 2 tablespoons margarine, softened; 1 (8 ounce) can crushed pineapple, drained; 0.5 cup pecans, chopped

Cook Time: 72 minutes

Sweet Potatoes with Pineapple and Pecans

This delicious recipe yields 6 servings and is a perfect combination of sweet potatoes, pineapple, and crunchy pecans. Ideal for any occasion, its easy to make and sure to be a crowd-pleaser!

Ingredients

6 medium sweet potatoes
2 tablespoons margarine, softened
1 (8 ounce) can crushed pineapple, drained
cup pecans, chopped

Directions

Preheat your oven to 375F (190C).
Place the sweet potatoes on a baking sheet and bake them in the preheated oven for about 1 hour.
After baking, make a slit in the top of each potato and carefully scoop out the pulp, leaving the skins intact. Transfer the pulp into a large bowl.
Add the softened margarine and drained pineapple to the potato pulp, and mix them together until smooth.
Stuff the potato mixture back into the reserved potato skins, making sure to evenly distribute the filling.
Sprinkle the chopped pecans over each stuffed potato.
Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 12 minutes until golden and heated through.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	218	-
Total Fat	10g	13%
Saturated Fat	1g	6%
Sodium	113mg	5%
Total Carbohydrate	31g	11%
Dietary Fiber	5g	18%
Total Sugars	9g	-
Protein	3g	6%
Vitamin C	6mg	7%
Calcium	52mg	4%
Iron	1mg	7%
Potassium	525mg	11%

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This recipe offers a delicious twist on traditional baked sweet potatoes by stuffing them with a flavorful mixture of pineapple and pecans. The result is a sweet and savory dish that makes for a satisfying side or a light main course.

History and Origin

The sweet potato, known scientifically as Ipomoea batatas, is a native crop of Central and South America. It has been cultivated for thousands of years, with evidence of its use dating back to the ancient civilizations of Peru. Over time, sweet potatoes spread to various parts of the world, particularly to the southern United States where they became an essential ingredient in Southern cuisine. The concept of stuffing sweet potatoes with various fillings, such as nuts and fruit, became popular as a way to enhance the natural sweetness of the potato, balancing it with the richness of ingredients like pecans.

Regional Variations

In the Southern United States, sweet potatoes are often baked and served with a variety of toppings, from marshmallows to cinnamon. However, the stuffed version with pecans and pineapple is more commonly seen in modern variations of holiday meals, particularly at Thanksgiving. Regional differences can be found in the stuffing, with some areas incorporating ingredients like brown sugar, coconut, or even bacon to add a savory element to the dish. The inclusion of pineapple is a nod to the tropical influence found in many Southern recipes, blending sweet and savory flavors.

Differences from Similar Dishes

While stuffed sweet potatoes can be found in various cuisines, this dish stands out due to its combination of tropical pineapple and crunchy pecans. Unlike the more common savory versions of stuffed sweet potatoes, which often feature cheese, sour cream, or herbs, this recipe leans into a sweeter profile. Additionally, the use of pineapple adds a unique texture and a hint of tanginess that is rarely found in traditional sweet potato casseroles. The pecans offer a satisfying crunch, complementing the smoothness of the baked sweet potato.

Where It Is Typically Served

Stuffed baked sweet potatoes with pecans are typically served as a side dish at holiday gatherings, especially during Thanksgiving and Christmas in the United States. They are also popular at family dinners or special occasions due to their festive appearance and delicious flavor. The dish is versatile enough to be served alongside roasted meats, grilled vegetables, or even as a standalone vegetarian option. In certain regions, it may also be featured on restaurant menus, particularly those focusing on Southern or comfort food.

Interesting Facts

Sweet potatoes are often confused with yams, but they are actually different species. Yams are starchier and drier, while sweet potatoes are sweeter and more moist.
Pecans are native to North America and are a key ingredient in many Southern dishes. They are rich in healthy fats, making them a nutritious addition to this recipe.
Pineapple, a tropical fruit, was introduced to the Americas by Christopher Columbus and has since become a popular ingredient in both sweet and savory dishes worldwide.
This recipe is a great source of dietary fiber, providing 5 grams of fiber per serving, which contributes to digestive health.
The combination of sweet potatoes and nuts makes this dish a great source of antioxidants, particularly beta-carotene and vitamin E, which support eye health and skin health.

In conclusion, stuffed baked sweet potatoes with pecans offer a unique take on a classic dish, incorporating the flavors of Southern cooking and tropical influences. Whether you're looking for a side dish to serve at a festive gathering or simply want to enjoy a healthier, flavorful meal, this recipe is sure to delight.

FAQ about Stuffed Baked Sweet Potatoes with Pecans Recipe

Leftover stuffed sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10–15 minutes until heated through. You can also microwave them for a quicker option.

Yes, you can prepare the stuffed sweet potatoes up to the point where you stuff them with the potato mixture and sprinkle the pecans on top. Cover and refrigerate for up to 24 hours before baking. When ready to serve, simply bake as instructed, adding an additional 5 minutes if needed.

Yes, you can freeze stuffed sweet potatoes. After stuffing the potatoes and adding the pecans, place them in a single layer on a baking sheet and freeze until solid. Once frozen, wrap them individually in plastic wrap and store in a freezer-safe container or bag for up to 3 months. To reheat, bake directly from frozen at 375°F (190°C) for 25–30 minutes or until heated through.

Yes, you can substitute margarine with butter in this recipe. Use the same amount (2 tablespoons) for the same creamy texture and flavor.

If you don’t have pecans, you can easily substitute them with other nuts such as walnuts, almonds, or cashews. Just make sure to chop them before adding them to the potatoes for an even distribution.

To make this recipe vegan, simply substitute the margarine with a plant-based butter or coconut oil. You can also use a non-dairy version of pineapple if preferred.

Yes, you can use fresh pineapple instead of canned. Just make sure to chop it finely and drain any excess juice before adding it to the potato mixture.

These stuffed sweet potatoes are great as a side dish with roasted meats like chicken, turkey, or pork. They also pair well with a light salad for a more vegetarian meal.

Yes, you can turn these stuffed sweet potatoes into a full meal by adding protein to the filling. Try mixing in cooked quinoa, black beans, or crumbled tofu for a heartier version.

Comments

Frank Adams

05/06/2023 10:49:48 AM

Delicious, but the texture of the casserole and the cheese topping didn't quite hit the mark for me. However, the flavor was really enjoyable.

Cook Time: 40 minutes

Stuffed Baked Sweet Potatoes with Pecans Recipe