New England-stuffed Sweet Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New England | Potatoes | 6 | Servings | |
INGREDIENTS
| 6 | Sweet potatoes | |
| 3/8 | c | Chopped pecans, toasted |
| 1/4 | c | Dried cranberries |
| 1/4 | c | Maple syrup |
| 1 | T | Grated ginger root |
| 3/4 | t | Salt |
| 3/4 | t | Cayenne |
INSTRUCTIONS
Preheat oven to 375F. Wrap potatoes in foil; bake at 375F for 1 hour or until tender. Unwrap potatoes. Split open each potato, and scoop out pulp, leaving a 1/4" thick shell. Combine pulp, pecans, and remaining ingredients. Stuff shells with 3/4 cup potato mixture; place on a baking sheet. Bake at 375F for 10 minutes or until thoroughly heated. Per serving: 176 Calories; 3g Fat (14% calories from fat); 2g Protein; 37g Carbohydrate; 0mg Cholesterol; 281mg Sodium Recipe by: Cooking Light Magazine Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Mar 9, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 45
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 293.4mg
Potassium: 76mg
Carbohydrates: 30.3g
Fiber: 2.3g
Sugar: 8.2g
Protein: <1g