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New England Stuffed Sweet Potatoes Recipe
|Sweet potatoes||8 Ounce (Six Pieces)|
|Chopped pecans||1⁄3 Cup (5.33 tbs), toasted|
|Dried cranberries||1⁄4 Cup (4 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Peeled grated fresh gingerroot||1 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 784 Calories from Fat 234
% Daily Value*
Total Fat 28 g43%
Saturated Fat 2.5 g12.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1115.4 mg46.5%
Total Carbohydrates 133 g44.2%
Dietary Fiber 12.7 g50.7%
Sugars 82.1 g
Protein 7 g14.9%
Vitamin A 652.8% Vitamin C 12.4%
Calcium 15.4% Iron 19.8%
*Based on a 2000 Calorie diet
Wrap potatoes in aluminum foil; bake at 375° for 1 hour or until tender.
Split open each potato, and scoop out pulp, leaving a 1/4-inch-thick shell.
Combine pulp, pecans, and remaining 5 ingredients.
Stuff each shell with 3/4 cup potato mixture; place on a baking sheet.
Bake at 375° for 10 minutes or until thoroughly heated.