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Makeover Streusel-Topped Sweet Potatoes

People really do ‘eat with their eyes’, and no one ever misses the fat and calories in this dish when they see how yummy and attractive the makeover version is.” –Tamra Duncan, Lincoln, Arkansas

12 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

6 medium sweet potatoes
1/2 cup reduced-fat butter, melted
3 eggs, lightly beaten
1/4 cup unsweetened apple juice
1-1/2 teaspoons vanilla extract
TOPPING:
3/4 cup packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/4 cup reduced-fat butter, melted

Directions

Scrub and pierce sweet potatoes; place on a microwave-safe plate.
Microwave, uncovered, on high for 15-18 minutes or until tender,
turning once.
When cool enough to handle, cut each potato in half lengthwise. Scoop
out the pulp, leaving thin shells. In a large bowl, mash the pulp
with butter and eggs. Stir in juice and vanilla. Spoon into potato
shells.
Divide between two 13-in. x 9-in. baking dishes coated with cooking
spray. Combine the topping ingredients; spoon over top. Bake at
375° for 20-25 minutes or until a thermometer reads 160°.

2 of 2

Makeover Streusel-Topped Sweet Potatoes (continued)

Directions (continued)

Yield: 12 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter in a 1,100-watt microwave.

Nutrition Facts: 1 stuffed potato half equals 260 calories, 12 g fat (5 g saturated fat), 68 mg cholesterol, 136 mg sodium, 37 g carbohydrate, 3 g fiber, 4 g protein.