Thursday, October 28, 2010

Twice-Baked Sweet Potatoes

Recipe from

2 Large Sweet Potatoes
2 oz. Neufchatel Cheese (if you've never heard of this before, it is basically a low, low fat version of cream cheese)
2 tbsp fat-free milk
1 tbsp brown sugar
1/4 tsp ground cinnamon
1/4 c. chopped pecans

Preheat oven to 425 degrees.

Cut potatoes in half length-wise and place cut-side down on a lined foil pan.  (I recommend spraying the foil with cooking spray to avoid sticking.)

Bake potatoes in the oven 30-35 minutes until tender.

When potatoes are done, scoop out flesh and put in a bowl.  Leave about a 1/4-inch thick border in the potato skins.

Combine scooped-out part of the potatoes with milk, cheese, cinnamon and sugar.  Mash together until well incorporated. Return mixture to the potato skins and top with a few chopped pecans.

Place back in oven and cook until a little brown on top.

This is what the final result looks like!

These were really yummy and filling, and pretty simple to make.  They are a little time consuming since you have to wait for the potatoes to bake in the oven, but overall it wasn't that bad.  I think leftovers would probably warm up well in the oven the next day. 

Lagniappe: Sweet potatoes are an excellent source of Vitamins A & C, fiber (if you eat the skin), protein and calcium. 

These are 4 weight watcher's points per serving.  

1 comment:

  1. These look DELICIOUS!!! I will definitely have to try these... maybe for Thanksgiving :)
    miss you!


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