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URL:   http://www.diabetesselfmanagement.com/recipes/vegetables/twice-baked-sweet-potatoes/print/

Twice-baked sweet potatoes

Preparation time: 20 minutes
Baking time: approximately 1 hour and 10 minutes
Cooling time: 15 minutes

4 sweet potatoes (8 ounces each), unpeeled
1 tablespoon reduced-calorie margarine
1/2 teaspoon brown sugar substitute
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 can (8 ounces) crushed pineapple, canned in juice
2 tablespoons chopped walnuts
I cup miniature marshmallows

Preheat oven to 400˚F. Wrap each sweet potato in foil, place on oven rack, and bake for one hour, or until tender when pierced with a fork. Remove from oven and allow to cool 15 minutes. Cut each potato in half lengthwise and carefully scoop flesh into a bowl, leaving shells intact with 1/8–1/4 inch of flesh. Place shells in a baking dish and set aside. Using an electric mixer, mash flesh until smooth. Mix in margarine, brown sugar substitute, and spices. Drain pineapple well in a sieve, forcing out extra liquid with the back of a spoon. Stir drained pineapple into mashed sweet potatoes. Spoon filling into shells; sprinkle with walnuts and press on marshmallows. Return to the oven for 8–10 minutes, or until marshmallows are lightly toasted and potato is heated through.

Yield: 8 stuffed potato halves
Serving size: 1 stuffed potato half

Nutrition Facts

Per Serving:
  Calories: 174
  Carbohydrate: 36 g
  Protein: 3 g
  Fat: 2 g
  Saturated fat: <1 g
  Sodium: 37 mg
  Fiber: 4 g
 
  Exchanges per serving: 2 starch, 1/2 other carbohydrate
  Carbohydrate choices: 2 1/2


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