New england-stuffed sweet potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Sweet potatoes | |
| ⅜ | cup | Chopped pecans; toasted |
| ¼ | cup | Dried cranberries |
| ¼ | cup | Maple syrup |
| 1 | tablespoon | Grated ginger root |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Cayenne |
Directions
Preheat oven to 375F. Wrap potatoes in foil; bake at 375F for 1 hour or until tender.
Unwrap potatoes. Split open each potato, and scoop out pulp, leaving a ¼" thick shell. Combine pulp, pecans, and remaining ingredients. Stuff shells with ¾ cup potato mixture; place on a baking sheet. Bake at 375F for 10 minutes or until thoroughly heated.
Per serving: 176 Calories; 3g Fat (14% calories from fat); 2g Protein; 37g Carbohydrate; 0mg Cholesterol; 281mg Sodium Recipe by: Cooking Light Magazine Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Mar 9, 98
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