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Makeover Streusel-Topped Sweet Potatoes

 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.


  • 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 McCormick® Pure Vanilla Extract
  • 3/4 cup packed brown sugar
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1/4 cup reduced-fat butter, melted


  • 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

2 of 2

Makeover Streusel-Topped Sweet Potatoes (continued)

Directions (continued)

  • 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.