| 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 |
tb |
Grated ginger root |
| 3/4 |
ts |
Salt |
| 3/4 |
ts |
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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