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Here'a recipe I like and I'm not big on sweet potatoes.  It comes from
the cookbook, Lean and Luscious and Meatless by Bobbi Hinman and Millie

Sweet Stuffed Sweets

These delicious pineapple-flavored sweet potatoes can be stuffed a day
ahead and baked when needed.

Makes 4 servings
2 large sweet potatoes (9 oz ea.)
1/2 cup canned crushed pineapple (unsweetened, drained)
1/4 tsp vanilla extract
1/8 tsp ground cinnamon
1 tsp firmly packed brown sugar

1 Tbs chopped pecans (optional)
2 tsp wheat germ
1/8 tsp ground cinnamon

Preheat oven to 375 degrees

Prick sweet potatoes several times with a sharp knife and bake them 45
minutes, or until tender.

Cut potatoes in half lengthwise.  Carefully scoop out the pulp with a
spoon, leaving a 
1/4" shell.
In a medium bowl, combine potato pulp with crushed pineapple, vanilla,
cinnamon, and brown sugar.  Mix with a fork until well blended.
Divide mixture evenly and fill the potato shells, smoothing the tops with
the back of a spoon.

Sprinkle with pecan (if desired), pressing them gently into the potatoes.
 combine wheat germ and cinnamon and  sprinkle evenly over potatoes.

Place potatoes in a shallow baking pan.
Bake 15 minutes.

Each serving provides:
125 calories
2 g protein
0 fat
29 g carbohydrate
13 mg sodium
0 mg cholesterol

Hope you like them!

Viveca Park


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