Preheat oven to 375 degrees. Pierce sweet potatoes with a fork and bake for 30 minutes or until just tender. Allow potatoes to cool. Once cooled, cut sweet potatoes in half lengthwise, scoop out pulp leaving 1/4 inch around shell. Place sweet potato shells on a cookie sheet and flash freeze. Melt margarine in a microwave safe dish. In a mixing bowl, beat sweet potato pulp, melted margarine and apple juice until smooth. In a separate bowl comfine flour, brown sugar, cinnamon, ginder and nutmeg; mix well. Cut in margarine to create a crumbly topping. Add chopped walnuts last. Remove sweet potato shells from freezer and stuff with pulp mixture. Top with a few tablespoons of topping and gently pat down into stuffing to secure. Place stuffed sweet potatoes back into freezer to flash freeze.
To freeze: Once stuffed sweet potatoes have been flash frozen, place inside freezer quality bags or containers. Remove excess air. Seal, label and freeze.
To serve: Preheat oven to 350 degrees and place frozen stuffed sweet potatoes on a baking sheet and bake for 30-35 minutes or until golden brown and heated through.
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 6|
|Calories from Fat: 436 (68%)|
|Amt Per Serving||% DV|
|Total Fat 48.4g||65 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 0mg||0 %|
|Sodium 605.3mg||21 %|
|Potassium 517.3mg||14 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 46.4g|
|Protein 4.1g||6 %|
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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: 643
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