4 medium sweet potatoes, unpeeled 1 tsp. low−fat margarine 1/4 C. unsweetened pineapple juice 2 T. low−sodium chicken broth 1 T. chopped pineapple Pinch of cinnamon Pinch of grated nutmeg Pinch of allspice Nonstick cooking spray
Preheat oven to 375ºF. Boil the potatoes in a pan until tender, about 30 minutes. Remove skins. In a large bowl, mash the pulp. Add the margarine, fruit juice and broth and whip until fluffy. Add the chopped pineapple and spices. Coat a 1−quart baking dish with nonstick cooking spray. Transfer the potato mixture to the dish. Bake 30 minutes or until lightly browned.
Makes 8 servings.
Nutrition information per 2/3 cup serving:116 calories; 0.7g fat (0.2g saturated fat; 5% of calories from fat); 0.1mg cholesterol; 23mg sodium; 26.1g carbohydrate; 2.7g fiber; 1.8g protein
Exchange value: 1 1/2 starch
Preheat oven to 375ºF. Boil the potatoes in a pan until tender, about 30 minutes. Remove skins. In a large bowl, mash the pulp. Add the margarine, fruit juice and broth and whip until fluffy. Add the chopped pineapple and spices. Coat a 1−quart baking dish with nonstick cooking spray. Transfer the potato mixture to the dish. Bake 30 minutes or until lightly browned.
Makes 8 servings.
Nutrition information per 2/3 cup serving:116 calories; 0.7g fat (0.2g saturated fat; 5% of calories from fat); 0.1mg cholesterol; 23mg sodium; 26.1g carbohydrate; 2.7g fiber; 1.8g protein
Exchange value: 1 1/2 starch
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