2 sweet potatoes 8 oz. can of crushed pineapple, drained 2 tsp. vegetable oil (I used 1 tsp. canola) 1 T. brown sugar 1/2 tsp. salt
Pierce the potatoes several times with a fork. Bake for an hour and 15 minutes at 350 degrees. Remove from oven and allow to cool a bit until you can handle them. Reduce oven temp to 325 degrees.
Cut potatoes in half lengthwise. Scoop the potato out, being very careful not to tear the skin, and place in a large bowl. Add the remaining ingredients to the potato and beat with an electric mixer until well combined. Arrange the skins on a baking sheet. Spoon the potato mixture back into the skins and bake at 325 degrees for 20 minutes.