Stuffed Baked Sweet Potatoes

6 medium sweet potatoes
½ cup orange juice
3 tablespoons margarine
1 teaspoon salt
1 8 oz. can crushed pineapple, drained

Bake sweet potatoes at 375 0F. for 1 hour or until tender. Cut a 1-inch lengthwise strip from top of each sweet potato; carefully scoop pulp from shell. Combine sweet potato pulp, orange juice, margarine and salt; beat until fluffy. Stir in pineapple. Stuff shells with sweet potato mixture and sprinkle with pecans if desired. Bake at 375 0F. for 10 minutes. Yield: 6 servings.

Per Serving:                                Fat 6.3 Grams
Calories 243                                Cholesterol 0 Milligrams
Protein 2.3 Grams                       Vitamin A 2648 RE
Carbohydrates 45 Grams           Vitamin C 36.4 Milligrams
Dietary Fiber 5 Grams                Calcium 43.6 Milligrams