Sweet Potatoes
Type: Side
 
Ingredients
  • 4 small sweet potatoes (about 8 oz each)
  • ¼ 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
Instructions
  1. Pierce sweet potatoes several times with a fork. Place on an aluminum foil-lined jelly-roll pan.
  2. Bake at 350 degrees for 1 hour or until tender; cool 5 minutes.
  3. Cut a 1½-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 degrees for 10 minutes or until thoroughly heated. Top potatoes evenly with chopped toasted pecans.
Notes
Makes 4 servings Nutrition Information 220 calories, 6 grams fat, 10 mg cholesterol, 70 mg sodium, 39 grams carbohydrate, 4 grams fiber, 3 grams protein
Recipe by JTA Wellness; San Antonio Dietitians at https://dev6.odysseydesignhosting.com/2011/11/sweet-potatoes/