Bake the sweet potatoes until very soft. Allow to cool. In a bowl, mash together the first 6 ingredients (peel the potatoes first!). Pour into a 13x9x2 pan (I used an extra large pie pan). In a separate bowl, mix up the obies mix, so that it is not overly wet (the directions say to add 1/4 cup of water, and then add water by the tablespoon. I think I probably added 2 or 3 tablespoons.) Cover and chill for 2 hours. Crumble oatmeal topping over potato mixture, until its evenly distributed. Bake at 350F until golden brown, about 10-15 minutes. (Make sure the oatmeal has cooked through!) If the oatmeal starts to turn white, take it out -- its drying out. Good alternative to marshmallow topped sweet potatoes. Has the Jackie Manni seal of approval. =-) Posted by email@example.com (Patricia Thorp) to the Fatfree Dig. [Vol. 12 Issue 23] Nov. 24, 1994. :Adapted from november 1994 gourmet magazine: FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (2434g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 62.2mg||2 %|
|Potassium 167mg||4 %|
|Total Carbohydrate 145g||43 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 144.6g|
|Protein 0.3g||0 %|
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Calories per serving: 556
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