Stuffed Sweet Potatoes

Prep: 15 min.; Bake: 1 hr., 10 min.; Cool: 5 min. Use the pumpkin pie spice blend for a quick and cost-effective way to enjoy the flavors of cinnamon, cardamom, ginger, allspice, and nutmeg.

Yield: Makes 4 servings

Ingredients

• 4  small sweet potatoes (about 8 oz. each)
• 1/4  cup  firmly packed light brown sugar
• 3  tablespoons  light sour cream
• 1  teaspoon  grated orange rind
• 1  tablespoon  fresh orange juice
• 2  teaspoons  butter
• 1  teaspoon  pumpkin pie spice
• 2  tablespoons  chopped toasted pecans (optional)

Preparation

1. Pierce sweet potatoes several times with a fork. Place on an aluminum foil-lined jelly-roll pan.

2. Bake at 350° for 1 hour or until tender; cool 5 minutes.

3. Cut a 1 1/2-inch-wide strip from top of each baked potato. Carefully scoop out pulp into a medium bowl, leaving shells intact.

4. Mash together pulp, brown sugar, and next 5 ingredients. Spoon mixture evenly into shells. Place shells on jelly-roll pan.

5. Bake at 350° for 10 minutes or until thoroughly heated. Top potatoes evenly with 2 Tbsp. chopped toasted pecans, if desired.

Note: Nutritional analysis does not include pecans.

Nutritional Information

Calories:

217 (11% from fat)

Fat:

2.9g (sat 1.7g,mono 0.8g,poly 0.1g)

Protein:

2.8g

Carbohydrate:

48g

Fiber:

4.2g

Cholesterol:

9mg

Iron:

0.7mg

Sodium:

71mg

Calcium:

59mg