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

Wash potatoes, 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 salt, butter, orange juice 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 potatoes on baking sheet. Bake at 400 degrees until lightly browned.