Hawaiian Sweet Potato Skins

4 small sweet potatoes
6 oz shredded mozzarella cheese (lowfat, part-skim), divided
7 oz diced ham (if you can find low sodium, that will be healthier)
1 can pineapple chunks

Preheat oven to 400-degrees.

Use a fork to poke holes in each sweet potato and put directly onto oven rack. Bake until soft all the way through, about 45 min.

Cut cooked sweet potatoes in half lengthwise. Scoop out insides of each half, be careful not to break the skin. In a large bowl, mix cook sweet potato insides with all other ingredients. Only use half of the measured cheese. Carefully spoon the mixture into each sweet potato skin. This time each filled skin needs to go onto a cookie sheet. cover the top of each filled sweet potato skin with remaining cheese.

Bake 20 more minutes.

When we made this delicious recipe we paired it with bacon collard greens. I had never made collard greens before, but it turned out delicious!

Collard Greens (Mitzi's Way)

1 bunch of collard greens
2 TBSP Olive Oil
1/8 cp bacon bits

Remove the stems and loosely chop the collard greens. Add all ingredients into a large skillet. simmer on medium-high for about ten minutes, or until the collard greens break down into almost a firm cooked spinach. They are the perfect match with such a sweet entrée.

**Collard greens have a bitter taste if not cooked all the way through.