Stuffed Sweet Potatoes - cooking recipe

Ingredients

2- 6 oz. baked sweet potatoes, halved lengthwise
1/2 c. drained crushed pineapple
1/4 c. raisins
1 Tbsp. plus 1 tsp. reduced calorie tub margarine
1/2 tsp. pumpkin pie spice
Dash of salt

Preparation

Preheat oven to 400 degrees.
Scoop out pulp from potato halves into mixing bowl, leaving 1/4 in. shells.
Mash pulp; reserve shells.
Add remaining ingredients to potato pulp; mix well.
Spoon potato mixture evenly into reserved shells; place on baking sheet and bake until heated through, about 10 minutes.
Serves 4.