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Individually stuffed mouth watering treats with this crumbly topping are hard to beat. Make extra and freeze until ready to serve.

Praline Stuffed Yams

3 pounds small to medium sweet potatoes, (yams) unpeeled

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon, divided use

1/4 cup skim milk

2 teaspoons vanilla extract, divided use

3 tablespoons margarine or butter, melted

1/3 cup all-purpose flour

1/4 cup packed light brown sugar

1/4 cup chopped pecans

1. Preheat oven to 400 degrees F.
2. Place potatoes on a baking sheet and cook for 1 hour or until tender.
3. Cut a thin slice off the top of each potato and carefully scoop pulp into a bowl, leaving 1/4-inch thick shells.
4. In a mixing bowl, mash pulp; add sugar, 1/4 teaspoon cinnamon, milk, and 1 teaspoon vanilla, mixing until smooth.
5. Spoon mixture evenly into potato shells. Place on baking sheet.
6. In a small bowl, mix the margarine, flour, brown sugar, pecans, remaining 1 teaspoon vanilla, and remaining 1/4 teaspoon cinnamon together until crumbly. Sprinkle evenly over potatoes.
7. Reduce oven to 350 degrees F. and continue baking 15 minutes or until topping is brown.

Makes 4 to 6 servings.

Per serving: CAL 412 (19% from fat); FAT 9g; PROTEIN 5g; CARB 82g; CHOL 0mg; SODIUM 154mg; SATURATED FAT 1g; DIETARY FIBER 8g

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of Lousiana Sweet Potato Commission.

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