Twice-Baked Sweet Potatoes

I got the idea for this recipe from a friend and modified it to be a little more healthy. I’m sorry I don’t have exact measurements since it’s something I sort of made up! The name is misleading, since you actually end up baking the potatoes about three times in all. Each time brings out a little more sweetness.

• 4 large sweet potatoes
• 1 can crushed pineapple
• ~1 c coconut
• ~1/2 c margarine
• ~1/4 c maple syrup
• ~1/2 c chopped pecans

Bake the sweet potatoes at 400 for about an hour or until very tender. When cool enough to touch, peel and discard skins and place potatoes in a large mixing bowl. Mash sweet poatoes and add pineapple, coconut, margarine and maple syrup. Mix well. Place in a casserole dish and bake at 400 for about 45 minutes. Let cool, for several hours or overnight, and then bake again at 400 for about 45 minutes. Top with chopped pecans and return to oven for 5 to 10 minutes.

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