Recipe - New England-Stuffed Sweet Potatoes

6 Sweet potatoes
3/8 cup Chopped pecans; toasted
One fourth cup Dried cranberries
One fourth cup Maple syrup
1 tablespoon Grated ginger root
Three fourths teaspoon Salt
Three fourths teaspoon Cayenne

Preheat oven to 375F. Wrap potatoes in foil; bake at 375F for 1 hour or
until tender.

Unwrap potatoes. Split open each potato, and scoop out pulp, leaving a 1/4"
thick shell. Combine pulp, pecans, and remaining ingredients. Stuff shells
with Three fourths cup potato mixture; place on a baking sheet. Bake at 375F for 10
minutes or until thoroughly heated.

Per serving: 176 Calories; 3g Fat (14% calories from fat); 2g Protein; 37g
Carbohydrate; 0mg Cholesterol; 281mg Sodium

Recipe by: Cooking Light Magazine

Posted to EATLF Digest by Betsy Burtis ebburtis@ix.netcom.com on Mar 9,
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