| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Twice-Baked Sweet Potatoes (Diabetic)

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

1. 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.
2. Cut potatoes in half; carefully scoop out flesh; reserve potato shells.
3. Mash potato flesh until smooth; mix in sour cream, Equal®, and orange extract. Season to taste with salt and white pepper.
4. 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.

Nutrition Information Per Serving: 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®.

Click for more information on the artificial sweetner Aspartame.