Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Sweet potatoes (9 oz ea.) |
| ½ cup | Canned crushed pineapple (unsweetened, drained) |
| ¼ teaspoon | Vanilla extract |
| ⅛ teaspoon | Ground cinnamon |
| 1 teaspoon | Firmly packed brown sugar |
| 1 tablespoon | Chopped pecans (optional) |
| 2 teaspoons | Wheat germ |
| ⅛ teaspoon | Ground cinnamon |
TOPPING
Here'a recipe I like and I'm not big on sweet potatoes. It comes from the cookbook, Lean and Luscious and Meatless by Bobbi Hinman and Millie Snyder.
These delicious pineapple-flavored sweet potatoes can be stuffed a day ahead and baked when needed.
Preheat oven to 375 degrees> Prick sweet potatoes several times with a sharp knife and bake them 45 minutes, or until tender.
Cut potatoes in half lengthwise. Carefully scoop out the pulp with a spoon, leaving a ¼" shell. In a medium bowl, combine potato pulp with crushed pineapple, vanilla, cinnamon, and brown sugar. Mix with a fork until well blended. Divide mixture evenly and fill the potato shells, smoothing the tops with the back of a spoon.
Sprinkle with pecan (if desired), pressing them gently into the potatoes.
combine wheat germ and cinnamon and sprinkle evenly over potatoes.
Place potatoes in a shallow baking pan. Bake 15 minutes.
Each serving provides:
125 calories,
2 g protein, 0 fat,
29 g carbohydrate,
13 mg sodium, 0 mg cholesterol. Posted to fatfree digest V97 #024 by viv_park@... (Viveca Park) on Mar 12, 1997