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Twice-Baked Sweet Potatoes




Source of Recipe


Marla


List of Ingredients




Diabetic Twice-Baked Sweet Potatoes


2 medium-size sweet potatoes
3 to 4 tablespoons fat-free sour cream
1 3/4 teaspoons Equal® for Recipes or 6 packets Equal® sweetener or
1/4 cup Equal® Spoonful
1/2 teaspoon orange extract
Salt and white pepper
2 tablespoons chopped pecans or 4 teaspoons flaked coconut

Recipe





Lightly grease potatoes; pierce with tines of fork. Place potatoes in
baking pan and bake in 375*F (190*C) oven until tender, 35 to 40
minutes. Let stand until cool enough to handle.
Cut potatoes in half; carefully scoop out flesh; reserve potato
shells.
Mash potato flesh until smooth; mix in sour cream, Equal®, and orange
extract. Season to taste with salt and white pepper.
Spoon potato mixture into reserved potato skins. Place potatoes on
baking pan and bake in preheated 400*F (205*C) oven until browned,
about 20 minutes. Sprinkle with pecans or coconut (after baking), if
desired.

Makes 4 servings.

Nutrition information per serving: 249 cal., 5 g pro., 53 g carbo., 3
g fat, 0 mg chol., 422 mg sodium.

Food exchanges: 3 bread, 1/2 fat.