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Makeover Streusel-Topped Sweet Potatoes Recipe

Makeover Streusel-Topped Sweet Potatoes Recipe photo by Taste of Home

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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

This recipe is:

Healthy

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Makeover Streusel-Topped Sweet Potatoes Recipe

Prep: 25 min. Bake: 20 min.

Yield: 12 Servings

25 20 45

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°. Yield: 12 servings.

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

Nutritional 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.

Originally published as Makeover Streusel-Topped Sweet Potatoes in Healthy Cooking October/November 2011, p27

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Makeover Streusel-Topped Sweet Potatoes

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(11-13) of 13 reviews

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Reviewed on Oct. 19, 2011 by kay52178

Awesome. I only made two potatoes one with only pecans and one with the brown sugar topping. I also cut the butter in the filling to 1 tbsp. Will make again!

Reviewed on Oct. 09, 2011 by rhonda1

This is great tasting. Not hard to put together either. My whole family loved this. I will definitely make again. I did half the recipe though to accommodiate my family of 4.

Reviewed on Sep. 28, 2011 by ggoff

I made these potatoes for an early fall dinner with a boneless pork roast. They were easy to prepare. I did everything the day before, but only put the topping on right before cooking. Everyone loved them and wanted the recipe. I always think that is a good sign!

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