Twice Baked Sweet Potatoes with Low Fat Sage Butter
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 413.2
- Total Fat: 20.6 g
- Cholesterol: 0.0 mg
- Sodium: 94.4 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 8.9 g
- Protein: 9.5 g
View full nutritional breakdown of Twice Baked Sweet Potatoes with Low Fat Sage Butter calories by ingredient
Introduction
Baked sweet potatoes with a sweet and spiced, creamy inside and a crunchy, nutty crust on top. Eat one as a meal in and of itself or halve for a side order portion. Baked sweet potatoes with a sweet and spiced, creamy inside and a crunchy, nutty crust on top. Eat one as a meal in and of itself or halve for a side order portion.Number of Servings: 4
Ingredients
-
4 large sweet potatoes*
1/4 c nonfat, plain Greek yogurt
2 Tbs 100% pure maple syrup
1/2 tsp nutmeg
1/4 tsp cayenne powder
1 tbs cinnamon
4 tsp turbinado sugar
4 oz. walnuts, chopped
Butter flavored nonstick cooking spray
1 tbs low fat butter alternative of choice
2 tbs fresh sage leaves, minced
1 garlic clove, finely minced
Tips
*Using 8 small sweet potatoes for side portions sounds like it'd be the right move, but the large potatoes allow you a higher ratio of mashed insides-to-1/2" of unflavored inside and skin. That 1/2" barrier between the skin and the filling is a lot bigger deal on a potato with a 2" diameter than one with a 4" one.
It's better not to think of this as something that needs to stay dainty and gravitate toward a single serving, but something that will be halved, sliced, or served alone as a meatless, somewhat indulgent but healthy meal. Or, if you're feeling crazy, serve it as a solo side with a few slices of roasted chicken or turkey.
Directions
1. Preheat oven to 400 degrees.
2. In a small bowl, combine butter substitute, sage, and garlic. Set aside in the fridge.
3. Cook sweet potatoes until they're nice and soft. Take out and allow to cool for a few minutes. Turn oven temp down to 350.
4. Cut the top off third of each potato and scoop the insides except for the 1/2" around the crust into a mixing bowl. Add the spices, yogurt, and maple syrup and mash with a potato masher until creamy.
5. Spray the outsides and bottoms of the potato skins with butter flavored nonstick spray. Place onto a clean cookie sheet. Refill each potato with the mashed insides and top each with an ounce of chopped walnuts. Spray top with butter spray, top each with a tsp of sugar, and place on center rack of oven. Allow to bake about 30 minutes or until outside is crisp.
6. Serve topped with 1/2 tbs cold sage butter and a sprinkle of sea salt.
Serving Size: 4 meal sized portions or 8 halved side dish portions
Number of Servings: 4
Recipe submitted by SparkPeople user KAYTMANCINI.
2. In a small bowl, combine butter substitute, sage, and garlic. Set aside in the fridge.
3. Cook sweet potatoes until they're nice and soft. Take out and allow to cool for a few minutes. Turn oven temp down to 350.
4. Cut the top off third of each potato and scoop the insides except for the 1/2" around the crust into a mixing bowl. Add the spices, yogurt, and maple syrup and mash with a potato masher until creamy.
5. Spray the outsides and bottoms of the potato skins with butter flavored nonstick spray. Place onto a clean cookie sheet. Refill each potato with the mashed insides and top each with an ounce of chopped walnuts. Spray top with butter spray, top each with a tsp of sugar, and place on center rack of oven. Allow to bake about 30 minutes or until outside is crisp.
6. Serve topped with 1/2 tbs cold sage butter and a sprinkle of sea salt.
Serving Size: 4 meal sized portions or 8 halved side dish portions
Number of Servings: 4
Recipe submitted by SparkPeople user KAYTMANCINI.