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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.02 Kcal (1671 kJ) | ||
| Calories from fat | 194.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.65g | 33% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 250.45mg | 10% | |
| Potassium | 551.34mg | 12% | |
| Total Carbs | 42.87g | 14% | |
| Sugars | 20.15g | 81% | |
| Dietary Fiber | 4.8g | 19% | |
| Protein | 13.16g | 26% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.1mg | 12% | |
| Calcium | 57.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 276.18 Kcal (1156 kJ) | ||
| Calories from fat | 134.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.99g | 33% | |
|---|---|---|---|
| Cholesterol | 28.32mg | 14% | |
| Sodium | 173.35mg | 10% | |
| Potassium | 381.61mg | 12% | |
| Total Carbs | 29.67g | 14% | |
| Sugars | 13.95g | 81% | |
| Dietary Fiber | 3.32g | 19% | |
| Protein | 9.11g | 26% | |
| Vitamin C | 2.4mg | 6% | |
| Vitamin A | 0.4mg | 22% | |
| Iron | 1.4mg | 12% | |
| Calcium | 39.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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