Pineapple-Topped Sweet Potatoes

Pineapple-Topped Sweet Potatoes

Pineapple and brown sugar enhance the natural flavor of sweet potatoes while sunflower nuts add a bit of crunch. 4 servings (1/2 potato each)

Prep Time



Total Time






medium dark-orange sweet potatoes
cup drained crushed pineapple in juice (from 8-oz can)
tablespoon sunflower nuts
tablespoons packed brown sugar
  1. Heat oven to 375ºF. Scrub potatoes; prick all over with fork. Place in shallow baking pan or pie pan (do not use glass). Bake 55 to 65 minutes or until tender.
  2. Set oven control to broil. Cut potatoes lengthwise in half. Mash cut sides slightly with fork. Spoon pineapple over cut sides of potatoes. Top with sunflower nuts and brown sugar.
  3. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until brown sugar is bubbly.
Makes 4 servings (1/2 potato each)
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
One way to eat more vegetables is to try new recipes and combinations of ingredients that make them fun. The pineapple adds a bit of sweetness and the sunflower nuts add a crunch to these exceptional sweet potatoes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 110
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 40mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 2g,
    • Sugars 11g),
  • Protein 1g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.