Stuffed Sweet Potatoes (WW)

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* Exported from MasterCook *

 

Stuffed Sweet Potatoes

 

Recipe By : Weight Watchers, March 1999

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 small sweet potatoes -- (about 2 1/2 lbs.)

1 can pear halves in juice -- undrained (15-ounce)

1/4 cup firmly packed brown sugar

1/4 teaspoon salt

1/4 cup sweetened dried cranberries (such as

Craisins) or raisins

1/3 cup chopped pecans -- toasted and divided

 

1. Preheat oven to 375°.

 

2. Wrap potatoes in foil, and bake at 375° for 50 minutes or until done.

Let cool slightly. Cut a slit in top of each potato, and carefully scoop

out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.

 

3. Drain pear halves, reserving 1/4 cup juice. Place pear halves and

reserved pear juice in a food processor; process until smooth. Add potato

pulp, brown sugar, and salt; process until blended. Stir in sweetened dried

cranberries and 4 tablespoons pecans.

 

4. Stuff potato shells evenly with potato pulp mixture; sprinkle with

remaining pecans. Place potatoes on a baking sheet; bake at 375° for 10

minutes or until thoroughly heated. Yield: 6 servings.

 

Points: 5

Per serving: Cal 324 (14% from fat); Pro 3.6g; Fat 5g(sat 0.5g); Carb 67.9g;

Fib 6.9g; Chol 0mg; Iron 1.4mg; Sod 131mg; Calc 52mg

 

KES 3/12/99

 

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