The countdown to Thanksgiving is ON! So the next few posts will profile some new and interesting dishes to complement your cast of BIG MEAL FAVORITES. Today let’s focus on SWEET POTATOES. If you’re looking for a different way to serve your sweets, consider these. A little jazzier than the standard casserole and every bit as tasty, these super stuffed potatoes can’t be beat. BONUS: The yogurt adds a creamy sweetness without the addition of butter, making these a great choice for those watching their fat as well. Recipe courtesy of Prevention’s The Healthy Cook.
SODIUM CONTENT: 23 mg per serving
4 large sweet potatoes
1/4 c. nonfat vanilla yogurt
3 T. maple syrup
3 T. orange juice
1/2 t. ground nutmeg
Preheat the oven to 375 degrees. Place the potatoes on a nonstick baking sheet. Place on middle rack in oven and bake 1 hour and 15 minutes, or until easily pierced with a fork. Remove from oven and let cool briefly.
Slice the potatoes in half lengthwise. Scoop out the pulp, leaving 1/4-inch shell intact. Set aside the shells and transfer the pulp to a mixing bowl. Using a potato masher or fork, mash the pulp. Stir in the yogurt, maple syrup, orange juice and nutmeg. Mix well. Spoon the filling into the reserved shells.
Return to the oven and bake about 5 minutes, until heated through. Remove from oven and serve immediately.