Oven-Baked Sweet Potatoes With Maple Cream |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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To save time, try microwaving the potatoes rather than oven-baking them. The maple cream is also tasty drizzled over cut-up fresh fruit. Serving size: 1 potato & 1 tablespoon maple cream. Cost per serving: .34 cents. Diabetic Exchanges: 3 1/2 starch. This came from Diabetic Meals On $7.00 A Day - Or less. I have not tried this, just posting for safe keeping. Ingredients:
4 medium sweet potatoes (1 1/2 pounds total, or 6oz each) |
1/4 cup fat free sour cream |
1 tablespoon maple syrup |
1/8 teaspoon vanilla extract |
1/4 teaspoon cinnamon |
Directions:
1. Preheat oven to 400. Wash and dry potatoes. Pierce each 5 times with a fork and place on a baking sheet. Bake at 400 for 45-60 minutes or until tender when pierced with a fork.
2. In a small bowl, whisk together sour cream, syrup, and vanilla extract.
3. Split each potato lengthwise, taking care not to cut all the way through. Spoon 1 tablespoon maple cream over each split potato, and sprinkle with cinnamon.
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