Instructions: Herea recipe I like and Im not big on sweet potatoes. It comes from the cookbook, Lean and Luscious and Meatless by Bobbi Hinman and Millie Snyder.

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

Preheat oven to 375 degrees) Prick sweet potatoes several times with a sharp knife and bake them 45 minutes, or until tender.

Cut potatoes in half lengthwise. Carefully scoop out the pulp with a spoon, leaving a 1/4" shell. In a medium bowl, combine potato pulp with crushed pineapple, vanilla, cinnamon, and brown sugar. Mix with a fork until well blended. Divide mixture evenly and fill the potato shells, smoothing the tops with the back of a spoon.

Sprinkle with pecan (if desired), pressing them gently into the potatoes.

combine wheat germ and cinnamon and sprinkle evenly over potatoes.

Place potatoes in a shallow baking pan. Bake 15 minutes.

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