Twice-Baked Sweet Potatoes
Reduced calorie, twice-baked sweet potatoes.
2 medium-size sweet potatoes
3 to 4 tablespoons fat-free sour cream
1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or 1/4 cup Equal® Spoonful™
1/2 teaspoon orange extract
Salt and white pepper
2 tablespoons chopped pecans or 4 teaspoons flaked coconut
- Lightly grease potatoes; pierce with tines of fork. Place potatoes in baking pan and bake in 375°F (190°C) oven until tender, 35 to 40 minutes. Let stand until cool enough to handle.
- Cut potatoes in half; carefully scoop out flesh; reserve potato shells.
- Mash potato flesh until smooth; mix in sour cream, Equal®, and orange extract. Season to taste with salt and white pepper.
- Spoon potato mixture into reserved potato skins. Place potatoes on baking pan and bake in preheated 400°F (205°C) oven until browned, about 20 minutes. Sprinkle with pecans or coconut (after baking), if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 249 cal., 5 g pro., 53 g carbo., 3 g fat, 0 mg chol., 422 mg sodium.
Food Exchanges: 3 bread, 1/2 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.