Stuffed Sweet Potatoes
Sweet potato has more than two times an adult's daily requirement of beta-carotene, with a bonus of lots of vitamin C and fibre.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 255 |
| pro | 10 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 47 g |
| fibre | 6 g |
| chol | 14 mg |
| sodium | 692 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 9% |
| vit A | 395% |
| vit C | 77% |
| folate | 22% |
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4 large sweet potatoes (about 2-1/4 lb/ 1.125 kg)
1/2 cup (125 mL) low-fat plain yogurt
1/2 tsp (2 mL) each salt and pepper
3 green onions, sliced
1/3 cup (75 mL) diced Black Forest ham or smoked chicken (about 3 slices)
2 tbsp (25 mL) freshly grated Parmesan cheese
Preparation:
Scrub potatoes and prick all over with fork. Bake on foil-lined baking sheet in 400°F (200°C) oven for about 1 hour and 15 minutes or until tender; let cool slightly.
Slit potatoes lengthwise down middle without cutting all the way through. Holding with clean tea towel or hot pad, scoop out flesh into bowl, leaving 1/4-inch (5 mm) layer inside each potato skin.
Mash flesh with yogurt, salt and pepper until smooth; stir in half of the onions. Spoon back into potato skins.
Sprinkle ham, remaining onions and cheese along opening.
Source
© CanadianLiving.com
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