Sweet Potatoes, Makeover Streusel-Topped
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Potatoes:6 medium sweet potatoes1/2 cup reduced-fat butter, melted3 eggs, lightly beaten1/4 cup unsweetened apple juice1-1/2 tsp. vanilla extractTopping:3/4 cup packed brown sugar1/2 cup flaked coconut1/2 cup chopped pecans1/4 cup reduced-fat butter, melted
Scrub and pierce sweet potatoes; place in a microwave safe plate. Microwave uncovered on high for 15-18 minutes until tender, turning once.
When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl mash the pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells.
Divide between two 13x9" baking dishes coated with cooking spray. Combine the topping ingredients; spoon over top. Bake at 375 for 20-25 minutes or until thermometer reads 160.
If you don't use reduced calorie butter and regular apple juice, the calories will be 388 and 20g fat per serving.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LAC936.
When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl mash the pulp with butter and eggs. Stir in juice and vanilla. Spoon into potato shells.
Divide between two 13x9" baking dishes coated with cooking spray. Combine the topping ingredients; spoon over top. Bake at 375 for 20-25 minutes or until thermometer reads 160.
If you don't use reduced calorie butter and regular apple juice, the calories will be 388 and 20g fat per serving.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LAC936.
Nutritional Info Amount Per Serving
- Calories: 254.8
- Total Fat: 12.9 g
- Cholesterol: 56.3 mg
- Sodium: 120.4 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 2.4 g
- Protein: 2.9 g
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