- 2 large sweet potatoes, peeled
- 1 tablespoon butter
- 1/3 cup chopped fully cooked low-fat ham
- 1 tablespoon finely chopped onion
- Dash pepper
- Scrub and pierce potatoes. Bake at 350° for 65-75 minutes or until tender. Cool. Cut a thick slice off the top of each potato. Scoop out pulp, leaving a 1/4-in. shell. Transfer pulp to a bowl; add butter and mash. Stir in ham, onion and pepper. Spoon into potato shells. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 2 servings.
Originally published as Stuffed Sweet Potatoes in Taste of Home October/November 1999, p17
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