| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Sweet potatoes (9 oz ea.) |
| 1/2 |
c |
Canned crushed pineapple (unsweetened, drained) |
| 1/4 |
ts |
Vanilla extract |
| 1/8 |
ts |
Ground cinnamon |
| 1 |
ts |
Firmly packed brown sugar |
| 1 |
tb |
Chopped pecans (optional) |
| 2 |
ts |
Wheat germ |
| 1/8 |
ts |
Ground cinnamon |
INSTRUCTIONS
TOPPING
Here'a recipe I like and I'm not big on sweet potatoes. It comes from the
cookbook, Lean and Luscious and Meatless by Bobbi Hinman and Millie Snyder.
These delicious pineapple-flavored sweet potatoes can be stuffed a day
ahead and baked when needed.
Preheat oven to 375 degrees> Prick sweet potatoes several times with a
sharp knife and bake them 45 minutes, or until tender.
Cut potatoes in half lengthwise. Carefully scoop out the pulp with a spoon,
leaving a 1/4" shell. In a medium bowl, combine potato pulp with crushed
pineapple, vanilla, cinnamon, and brown sugar. Mix with a fork until well
blended. Divide mixture evenly and fill the potato shells, smoothing the
tops with the back of a spoon.
Sprinkle with pecan (if desired), pressing them gently into the potatoes.
combine wheat germ and cinnamon and sprinkle evenly over potatoes.
Place potatoes in a shallow baking pan. Bake 15 minutes.
Each serving provides:
125 calories,
2 g protein, 0 fat,
29 g carbohydrate,
13 mg sodium, 0 mg cholesterol.
Posted to fatfree digest V97 #024 by viv_park@juno.com (Viveca Park) on Mar
12, 1997
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