Stuffed Baked Sweet Potatoes

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