| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Eat-lf mail, Fruits, Low fat, Main dishes, Potatoes |
4 |
servings |
INGREDIENTS
| 28 |
oz |
Sweet Potatoes; Baked, Note 1 |
| 1 |
c |
Crushed Pineapple In Juice; Drained |
| 1/2 |
c |
Raisins |
| 2 |
tb |
Lowfat Margarine; Plus |
| 2 |
ts |
Lowfat Margarine |
| 1 |
ts |
Pumpkin Pie Spice |
| 1 |
ds |
Salt |
INSTRUCTIONS
Note 1: Originally these were stuffed sweet potatoes. But Jeff and I
decided we didn't want to do it that way so we just baked them in a
casserole dish.
Original directions: Preheat oven to 400F. Scoop out the pulp from the
potato halves in to mixing bowl, leaving 1/4" shells. Mash pulp; reserve
shells.
Add remaining ingredients to potato pulp, stir to combine. Spoon potato
mixture evenly into reserved shells; place on baking sheet and bake until
heated through, about 10 min.
Reggie directions: Preheat oven to 400F. Scoop out the pulp from the
potatoes in to mixing bowl. Mash pulp.
Add remaining ingredients to potato pulp, stir to combine. Spoon potato
mixture into casserole dish and bake in oven for approx 20 min.
This was very good. Wouldn't hesitate to serve it to company.
Serves 4
Tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
NOTES : Cal 290.2 Total Fat 5.3g Sat Fat 1.1g Carb 59.2g Fib 5.5g Pro 3.2g
Sod 95mg CFF 16%
Recipe by: Home Cooking, Dec 1996
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 26,
1999, converted by MM_Buster v2.0l.
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