- Calories 217
- Caloriesfromfat 11%
- Fat 2.9g
- Satfat 1.7g
- Monofat 0.8g
- Polyfat 0.1g
- Protein 2.8g
- Carbohydrate 48g
- Fiber 4.2g
- Cholesterol 9mg
- Iron 0.7mg
- Sodium 71mg
- Calcium 59mg
Stuffed Sweet Potatoes
Use the pumpkin pie spice blend for a quick and cost-effective way to enjoy the flavors of cinnamon, cardamom, ginger, allspice, and nutmeg.
How to Make It
Step 1
Pierce sweet potatoes several times with a fork. Place on an aluminum foil-lined jelly-roll pan.
Step 2
Bake at 350° for 1 hour or until tender; cool 5 minutes.
Step 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.
Step 4
Mash together pulp, brown sugar, and next 5 ingredients. Spoon mixture evenly into shells. Place shells on jelly-roll pan.
Step 5
Bake at 350° for 10 minutes or until thoroughly heated. Top potatoes evenly with 2 Tbsp. chopped toasted pecans, if desired.
Step 6
Note: Nutritional analysis does not include pecans.
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