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Sweet Potatoes with Pineapple

Makes 4 1-cup servings

Golden and delicious, these are very easy to prepare.

2 medium sweet potatoes or yams, unpeeled
1 cup crushed pineapple packed in juice, undrained

Scrub sweet potatoes or yams and steam over boiling water until tender, about 25 minutes. Remove from steamer and cool slightly.

When potatoes are cool enough to handle, cut a lengthwise slit in each and squeeze ends to open. Leaving the flesh in the skin, mash it slightly with a fork.

Mix in 2 to 3 tablespoons of undrained crushed pineapple, then fill cavities with remaining pineapple.

Variation: Peel cooked yams when they are cool enough to handle. Mash flesh and mix in pineapple, including liquid.

Per 1-cup serving

Calories: 95
Fat: 0.2 g
Saturated Fat: 0 g
Calories from Fat: 1.5%
Cholesterol: 0 mg
Protein: 1.3 g
Carbohydrates: 23.2 g
Sugar: 13.3 g
Fiber: 2.4 g
Sodium: 21 mg
Calcium: 29 mg
Iron: 0.7 mg
Vitamin C: 15.6 mg
Beta Carotene: 7145 mcg
Vitamin E: 0.7 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.