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Yummy, yummy, yummy! Here's a show piece with the taste to back it up.

Twice Baked Yams

3 pounds small sweet potatoes, unpeeled

1/2 cup golden raisins

1 tablespoon packed light brown sugar

1/4 teaspoon ground cinnamon

1 (8 ounce) can crushed pineapple, drained

1 teaspoon vanilla extract

2 tablespoons chopped pecans

1 cup miniature marshmallows

1. Preheat oven to 400 degrees.
2. Place potatoes on a baking sheet and cook for 1 hour or until tender. Cool for 15 minutes.
3. Cut a thin slice off the top of each potato. Carefully scoop pulp into a bowl, leaving shells intact.
4. Mash pulp; stir in raisins, brown sugar, cinnamon, pineapple and vanilla.
5. Spoon mixture into the shells and sprinkle with pecans and marshmallows.
6. Bake at 350 degrees for 15 minutes or until thoroughly heated.

Makes 8 servings.

Per serving: CAL 189 (7% from fat); FAT 1g; PROTEIN 3g; CARB 43g; CHOL 0mg; SODIUM 15mg

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe and photograph provided courtesy of Lousiana Sweet Potato Commission.

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