Twice Baked Sweet Potatoes

By Stina

Ingredients

• 3 baked sweet potatoes, (medium-large size)
• 3 tablespoons SPLENDA® ESSENTIALS™ No Calorie Sweetener with Fiber, Granulated
• 2 tablespoons butter, softened
• 2 ounces cream cheese, softened
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 egg
• 1/4 cup pecans, finely chopped

Details

Adapted from splenda.tastebook.com

Preparation

Step 1

PREHEAT oven to 375 degrees F.
SLICE sweet potatoes in half lengthwise. Scoop out flesh with a spoon, leaving the skins about 1/4 inch thick.Set skins aside.
PLACE potato flesh in a medium size mixing bowl. Add remaining ingredients and mix until well combined.
FILL reserved skins equally with the filling.
BAKE for 25-35 minutes.

Nutrition info (per serving)

Calories 170 | Calories from Fat 100 | Fat 11g (Saturated 5g) | Cholesterol 55mg | Sodium 200mg | Carbohydrates 16g | Fiber 4g | Sugars 3g | Protein 3g

NOTE

Serving Size: 1 sweet potato half