|
v
e
g
e
t
a
b
l
e
S
|
Sweet Stuffed
Sweet Potatoes
4 servings
These delicious pineapple-flavored sweet potatoes can be stuffed a day ahead and baked when needed.
- 18 ounces (2) large sweet potatoes
- 1/2 cup canned crushed pineapple
in juice, drained
- 1/4 teaspoon vanilla
- 1/8 teaspoon ground cinnamon
- 1 teaspoon firmly packed brown sugar
- TOPPING:
- 1 tablespoon chopped pecans
- 2 teaspoons wheat germ
- 1/8 teaspoon ground cinnamon
Preheat oven to 375°.
Prick sweet potatoes several times and bake 1 hour, or until tender.
Cut potatoes in half lengthwise. Carefully scoop out the pulp with a spoon, leaving a ¼-inch 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 potato shells, smoothing the tops with the back of a spoon.
Sprinkle with pecans, 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. Serve
|
|
Nutrition Facts
Amount Per Serving:
Calories 178 - Calories from Fat 16
Percent Total Calories From: Fat 9%, Protein 6%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 17mg, Total Carbohydrate 38g, Dietary Fiber 1g, Protein 3g, Vitamin A 25655 units, Vitamin C 32 units, Calcium 0 units, Iron 1 units
Bon appetit!
|
