1 3/4 lbs. unpeeled sweet potatoes — (4 small)
1/2 cup golden raisins
2 Tbsp. brown sugar
1/4 tsp. ground cinnamon
8 oz. unsweetened crushed pineapple — (1 can) drained
2 Tbsp. chopped pecans
Place potatoes on a baking sheet. Bake at 400* for 1 hour or until done. Let cool 15 minutes. Cut each potato in half lengthwise; carefully scoop pulp into a bowl, leaving shells intact. Mash pulp; stir in raisins, sugar, cinnamon, and pineapple. Spoon into shells; sprinkle with pecans. Bake at 400 * for 15 minutes or until thoroughly heated.