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
