- 2 large sweet potatoes (about 2 pounds)
- 1 cup apple cider
- 3/4 cup finely chopped dried apricots
- 1/3 cup dried cranberries
- 1 tablespoon yogurt-based spread (such as Brummel and Brown)
- 3 tablespoons light brown sugar
- 1/4 teaspoon salt
- Cooking spray
- calories 164
- fat 0.5 g
- satfat 0.1 g
- protein 1.9 g
- carbohydrate 39.5 g
- cholesterol 0 mg
- iron 0.8 mg
- sodium 101 mg
- caloriesfromfat 3 %
- fiber 3.7 g
- calcium 22 mg
How to Make It
Preheat oven to 400°.
Wrap sweet potatoes in foil and place on a baking sheet. Bake at 400° for 1 hour.
Bring apple cider to a boil in a small saucepan. Add apricots and cranberries; remove from heat. Cover and let stand 15 minutes.
Scoop pulp from potatoes; place pulp in a large mixing bowl. Add yogurt-based spread. Beat with a mixer at medium speed until smooth.
Remove fruit from apple cider with a slotted spoon, reserving 1 tablespoon cider; discard remaining cider. Add fruit, 1 tablespoon cider, brown sugar, and salt to potato mixture. Stir well. Spoon mixture into a 2-quart baking dish coated with cooking spray.
Bake at 400° for 10 minutes or until thoroughly heated.