6 medium-size sweet potatoes
Vegetable oil
1 tsp. salt
3 tbsp. butter, softened
1 (6 oz.) can frozen orange juice concentrate, thawed & undiluted
1 c. crushed pineapple, drained
1/2 c. pecans, chopped
12 lg. marshmallows

Wash potatoes and rub with vegetable oil. Bake at 400 degrees for 1 hour or until done. Split potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact; mash pulp. Add slat, butter, orange juice concentrate and pineapple to mashed pulp; mix well. Stuff potato shells with pulp mixture; sprinkle with pecans. Cut each marshmallow in half; place 2 marshmallow halves, cut side down on each potato half. Place potato shells on a baking sheet. Bake at 400 degrees until lightly browned on top. Yield 6 servings.