Stuffed Sweet Potatoes

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 19%
  • Fat: 3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.7g
  • Carbohydrate: 29g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 40mg
  • Calcium: 0.0mg

Ingredients

  • 4 medium-size sweet potatoes
  • 2 tablespoons sliced almonds
  • 1 (8-ounce) can crushed pineapple in juice, drained
  • 1 (11-ounce) can mandarin orange sections, drained
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons reduced-calorie margarine
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Preparation

  1. Scrub potatoes; pierce with a fork, and arrange in a circle on a paper towel in microwave oven. Microwave at HIGH 14 to 16 minutes or until soft. Let stand 5 minutes.
  2. While potatoes cook, place a small, heavy skillet over medium-high heat. Add almonds, and cook, stirring constantly, 1 minute or until toasted. Set almonds aside.
  3. Cut potatoes in half lengthwise; carefully scoop out potato pulp, leaving 1/4-inch-thick shells. Set shells aside. Combine pulp, pineapple, and remaining 5 ingredients, stirring well. Spoon potato mixture into potato shells. Cover and microwave at HIGH 4 minutes or until thoroughly heated. Top with almonds.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stuffed Sweet Potatoes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy