Pineapple Sweet Potato Boats

8 medium sweet potatoes
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon each ground cinnamon, ginger and allspice
1/4 teaspoon ground nutmeg

TOPPING:
2 cans (14 ounces each) unsweetened pineapple tidbits, drained
6 tablespoons brown sugar

Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12–14 minutes or until tender, turning once.

When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large mixing bowl, mash the pulp. Add the crushed pineapple, butter, salt, cinnamon, ginger, allspice and nutmeg; mix well. Spoon into sweet potato shells.

Place on baking sheet. Sprinkle with pineapple tidbits and brown sugar. Bake, uncovered, at 325 degrees for 30–35 minutes or until heated through.

Yield: 8 servings