| Sweet Potatoes |
Type: Side
Ingredients
- 4 small sweet potatoes (about 8 oz each)
- 1/4 cup firmly packed light brown sugar
- 3 tablespoons light sour cream
- 1 teaspoon grated orange rind
- 1 tablespoon fresh orange juice
- 2 teaspoons butter
- 1 teaspoon pumpkin pie spice
- 2 tablespoons chopped toasted pecans
Instructions
- Pierce sweet potatoes several times with a fork. Place on an aluminum foil-lined jelly-roll pan.
- Bake at 350 degrees for 1 hour or until tender; cool 5 minutes.
- Cut a 1 1/2-inch-wide strip from top of each baked potato. Carefully scoop out pulp into a medium bowl, leaving shells intact.
- Mash together pulp, brown sugar, and next 5 ingredients. Spoon mixture evenly into shells. Place shells on jelly-roll pan.
- Bake at 350 degrees for 10 minutes or until thoroughly heated. Top potatoes evenly with chopped toasted pecans.
Notes
Makes 4 servings
Nutrition Information
220 calories, 6 grams fat, 10 mg cholesterol, 70 mg sodium,
39 grams carbohydrate, 4 grams fiber, 3 grams protein
Google Recipe View Microformatting by Easy Recipe
Follow Me
