2 large sweet potatoes (1 1/2 lb total)
1 can (8oz) crushed pineapple, drained
1 tbsp vegetable oil
1 tbsp butter
1 tbsp light- or dark-brown sugar
1 tsp grated orange zest
2 tbsp chopped pecans
Instructions: Preheat the oven to 350 degrees. Pierce each sweet potato twice with the tip of a knife and place on a baking sheets.
Bake the sweet potatoes until soft, about 50 minutes. Set aside until cool enough to handle but still very warm. Reduce the oven heat to 325 degrees.
Cut the potatoes in half length-wise. Be careful not to tear the skin, scoop out the flesh and place in a medium bowl. Reserve the skins. Add the pineapple, oil, butter, suger, zest, and salt. to taste, to the flesh. Whip with an electric mixer or whisk until slightly fluffy.
Place the skin shells on a baking sheet. Fill with the potato mixture, mounding each. Bake for 15 minutes. Sprinkle with the pecans. Bake for 5 minutes to warm through.