Sweet stuffed sweets

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

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