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
1 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.
Preparation time: 20 minutes.
Baking time: approximately 1 hour and 10 minutes.
Cooling time: 15 minutes.
Serving size: 1 stuffed potato half.
Nutrition Facts Per Serving:
Calories: 174
Carbohydrates: 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.