Baked Sweet Potato

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 142.5

Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 32.5 mg
Total Carbs: 34.4 g
Dietary Fiber: 5.1 g
Protein: 2.2 g

View full nutritional breakdown of Baked Sweet Potato calories by ingredient

Introduction

I found this recipe on recipezaar.com, but it was a higher fat and calorie version. The original recipe was posted by Tish and it's Baked Sweet Potato recipe #55678 on 'Zaar. Anyway, I had to make some significant substitutions to make the fat and calorie counts more diet friendly. It worked and this turned out fantastic! We served this with lean country style pork ribs and they were amazingly good. I think this would also pair well with Salmon. I found this recipe on recipezaar.com, but it was a higher fat and calorie version. The original recipe was posted by Tish and it's Baked Sweet Potato recipe #55678 on 'Zaar. Anyway, I had to make some significant substitutions to make the fat and calorie counts more diet friendly. It worked and this turned out fantastic! We served this with lean country style pork ribs and they were amazingly good. I think this would also pair well with Salmon.

Minutes to Prepare: 5

Minutes to Cook: 30

Number of Servings: 1

Ingredients

1 Sweet Potato (not canned; from the produce department, skin ON)

5 squirts I Can't Believe It's Not Butter Spray

1 teaspoon ground cinnamon

1 packet Splenda

Directions

You can either microwave or bake the potato. I put mine in the microwave and hit the 'potato' button until it was done (about 8 minutes). Then, I threw it into the oven at 400 degrees to get the skin to firm up a bit (about 8 minutes). OR, you can just bake it in the oven on 400 for about 45-75 minutes.

Cut the sweet potato open just like you would any regular baked potato. Squirt it with the I Can't Believe It's Not Butter Spray, about 5 squirts or as many as you like. Open the Splenda packet and sprinkle the whole packet over the potato. Next, dust the potato with ground cinnamon. Enjoy!

Number of Servings: 1

Recipe submitted by SparkPeople user NORTHERNDIETER.