| Stuffed Baked Sweet Potatoes (5 Pts)
6 sweet potatoes
2 tablespoons of reduced-calorie margarine
one 8 ounce can of crushed pineapple, drained
1/2 cup of chopped pecans |
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Preheat oven to 375ºF. Bake sweet potatoes for 1 hour. Cut 1" lengthwise edge from top of each sweet potato. Carefully scoop pulp from jackets. Mix sweet potato pulp, margarine and pineapple. Beat until fluffy. Stuff into sweet potato shells. Sprinkle pecans on top. Bake 12 minutes or until done.
Per serving: 241.4 cals; 8.4g total fat; 0.9g sat fat; 0mg chol; 40.5gcarb; 5g fiber; 3.1g protein; 64mg sodium
Source: "Home Cooking 11/99" Shared by: Sharon; MasterCookFormatting WW Pointed & adapted by Mary [mnmpoms@ponyexpress.net]10/15/00
Per serving: 261 Calories (kcal); 11g Total Fat; (36% calories from fat);3gProtein; 40g Carbohydrate; 0mg Cholesterol; 62mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2Fat;0 Other Carbohydrates
Per Serving (excluding unknown items): 244 Calories; 9g Fat (32.0%calories from fat); 3g Protein; 40g Carbohydrate; 5g Dietary Fiber; 0mgCholesterol; 64mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 1/2Fruit; 1 1/2 Fat.
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