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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Use the pumpkin pie spice blend for a quick and cost-effective way to enjoy the flavors of cinnamon, cardamom, ginger, allspice, and nutmeg. Ingredients:
4 small sweet potatoes (about 8 oz. each) |
1/4 cup firmly packed light brown sugar |
3 tablespoons light sour cream |
1 teaspoon grated orange rind |
1 tablespoon fresh orange juice |
2 teaspoons butter |
1 teaspoon pumpkin pie spice |
2 tablespoons chopped toasted pecans (optional) |
Directions:
1. Pierce sweet potatoes several times with a fork. Place on an aluminum foil-lined jelly-roll pan.
2. Bake at 350° for 1 hour or until tender; cool 5 minutes.
3. Cut a 1 1/2-inch-wide strip from top of each baked potato. Carefully scoop out pulp into a medium bowl, leaving shells intact.
4. Mash together pulp, brown sugar, and next 5 ingredients. Spoon mixture evenly into shells. Place shells on jelly-roll pan.
5. Bake at 350° for 10 minutes or until thoroughly heated. Top potatoes evenly with 2 Tbsp. chopped toasted pecans, if desired.
6. Note: Nutritional analysis does not include pecans.
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