These delicious pineapple-flavored sweet potatoes can be stuffed a day ahead and baked when needed.

Ingredients:
2 large sweet potatoes (9 oz ea.)
1/2 cup canned crushed pineapple (unsweetened, drained)
1/4 tsp vanilla extract
1/8 tsp ground cinnamon
1 tsp firmly packed brown sugar 

Topping:
2 tsp wheat germ
1/8 tsp ground cinnamon

Preheat oven to 375 degrees)

Directions:
1. Prick sweet potatoes several times with a sharp knife and bake them 45 minutes, or until tender.
2. Cut potatoes in half lengthwise. Carefully scoop out the pulp with a spoon, leaving a 1/4" shell.
3. In a medium bowl, combine potato pulp with crushed pineapple, vanilla, cinnamon, and brown sugar. Mix with a fork until well blended.
4. Divide mixture evenly and fill the potato shells, smoothing the tops with the back of a spoon.
5. Combine wheat germ and cinnamon and sprinkle evenly over potatoes.
6. Place potatoes in a shallow baking pan.
7. Bake 15 minutes.

Makes 4 servings

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