It
is officially autumn and definitely my favorite time of year. The days are getting cooler and the leaves
are just beginning to turn color. What
better way to welcome the change of seasons then with a traditional fall dish
like sweet potatoes. My son loves sweet potatoes, and this recipe was a real
hit! Not too sweet with just a hint of
cinnamon and orange. Sweet potatoes are usually thought of as a holiday dish,
but these are so good you won’t want to serve them just at Thanksgiving.
Stuffed Baked Sweet
Potatoes
4
medium sized sweet potatoes
2
tablespoons fresh squeezed orange juice
1
tablespoon butter, melted
1/8
teaspoon salt
1/8
teaspoon ground cinnamon
½
teaspoon brown sugar
Salt
and Pepper, to taste
Heat
oven to 350 degrees. Rinse and dry sweet
potatoes. Bake sweet potatoes for 55 to
60 minutes. Remove potatoes from oven,
but do not turn the oven off. Cool the
potatoes until they are easy to handle.
When
cool, slice potatoes in half lengthwise.
Scoop out the pulp from 4 of the potato halves and place the pulp in a
medium size bowl. Discard the skins.
Scoop
out the pulp from the remaining 4 potato halves, leaving a ¼-inch thick shell. Place potato halves on a baking sheet.
Beat
the potato pulp, orange juice, 2 teaspoons of the melted butter, cinnamon, and
salt until smooth. Add additional salt
and pepper, to taste. Spoon the potato
pulp mixture into the 4 remaining potato shells.
Drizzle
the remaining 1 teaspoon melted butter evenly over the stuffed potatoes. Sprinkle the brown sugar over the potato
tops. Bake 10 to 15 minutes until
potatoes are heated through.
Make
4 servings.
Weight
Watchers PointsPlus=5 points per potato half
Adapted
from Cooks.com
