Stuffed Sweet Potatoes
Store sweet potatoes in a cool dry place; they do not need to be refrigerated.
Vegetarian, Low-calorie, Low-fat
INGREDIENTS | SERVES 4
- 2 large sweet potatoes
- ½ cup canned syrup-free crushed pineapples, drained
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 teaspoon firmly packed Splenda brown sugar
Pierce sweet potatoes with sharp knife and bake 25 minutes at 400°F.
Cut potatoes in half lengthwise. Scoop out 80 percent of potato pulp.
In a large bowl, combine potato pulp with remaining ingredients. Stir mixture with a fork until well blended.
Divide mixture and place back into potato skins.
Bake potatoes in a pan at 350°F for 15 minutes.
PER SERVING Calories: 85 | Fat: 0 g | Protein: 1 g | Sodium: 9 mg | Carbohydrates: 20 g | Fiber: 2 g
Stellar Sweet Potatoes
Sweet potatoes are packed with potassium, vitamin A, and vitamin C. Cut a few holes in one, zap it in the microwave, and enjoy for lunch. No need to be fancy; this potato is divine all on its own.
