Sweet Potatoes

Sides

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

NUTRITION INFORMATION

SERVES: 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