Southern Sweet Potato Bake

Number of Servings
    • 4 medium sweet potatoes (3 lbs.)
    • Vegetable oil
    • 1 egg, beaten
    • 1 8-ounce can crushed pineapple, drained
    • 1 1/3 tbsp. brown sugar substitute
    • 1/2 cup chopped pecans
    • 4 Tbsp. light margarine
    • 1 tsp. salt
    • 1 tsp. ground cinnamon
    • 2 Tbsp. grated orange rind
    • 1/2 tsp. vanilla extract
Wash sweet potatoes and rub with vegetable oil. Bake at 375 for one hour or until done. Slice away skin from top of each potato and carefully scoop out pulp, leaving shells intact. Mash pulp; add remaining ingredients and mix well. Spoon potato mixture into shells. Place on baking sheet. Bake at 375 for 20 minutes.
Nutrition Information
90 Calories; 4g Fat (42.0% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 177mg Sodium.

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