Hawaiian Stuffed Sweet Potatoes #recipe

2 medium sweet potatoes
olive oil
sea salt
½ cup fresh pineapple, small diced
2 tbsp brown sugar
⅛ tsp cinnamon
salt and pepper, to taste
½ cup Monterey Jack cheese
2 slices Canadian bacon, sliced thinly and browned, for topping
Parsley for garnish (optional)

Preheat oven to 400 degrees F
Pierce your potatoes a few times with a fork and place on a foil-lined baking sheet. Rub potatoes with olive oil and sprinkle with sea salt.
Bake 45-60 minutes until tender.
When your potatoes are done baking, allow to cool slightly and slice vertically. Scoop out the inside of the sweet potatoes and transfer to a medium bowl.
To the sweet potatoes, stir in pineapple, brown sugar, cinnamon and salt and pepper to taste.
Spoon the sweet potato mix back into the skins and top with cheese and Canadian bacon. Bake until cheese is melted - an additional 5-10 minutes.
Finish with a sprinkle of parsley and serve warm with a squeeze of BBQ sauce, if desired!


NOTES
To save time, you could prepare the first baking of the sweet potatoes in the microwave. Pierce them as you normally would and microwave for 7-10 minutes depending on the size of your potatoes

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