Try this New England-Stuffed Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375F. Wrap potatoes in foil; bake at 375F for 1 hour or until tender. Unwrap potatoes. Split open each potato, and scoop out pulp, leaving a 1/4" thick shell. Combine pulp, pecans, and remaining ingredients. Stuff shells with 3/4 cup potato mixture; place on a baking sheet. Bake at 375F for 10 minutes or until thoroughly heated. Per serving: 176 Calories; 3g Fat (14% calories from fat); 2g Protein; 37g Carbohydrate; 0mg Cholesterol; 281mg Sodium Recipe by: Cooking Light Magazine Posted to EAT-LF Digest by Betsy Burtis
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 137 | ||
Calories from Fat: 4 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 72.8mg | 3 % | |
Potassium 491.4mg | 13 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 27.5g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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