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Stuffed Sweet Potatoes

Prep time 15 mins
Bake time 1 hr, 10 mins
Cool time 5 mins
Yield Makes 4 servings
Use the pumpkin pie spice blend for a quick and cost-effective way to enjoy the flavors of cinnamon, cardamom, ginger, allspice, and nutmeg.

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)

Nutrition Information

  • calories 217
  • caloriesfromfat 11 %
  • fat 2.9 g
  • satfat 1.7 g
  • monofat 0.8 g
  • polyfat 0.1 g
  • protein 2.8 g
  • carbohydrate 48 g
  • fiber 4.2 g
  • cholesterol 9 mg
  • iron 0.7 mg
  • sodium 71 mg
  • calcium 59 mg

How to Make It

  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.

  6. Note: Nutritional analysis does not include pecans.