Dolloped Sweet Potatoes
If you have approximately 15 minutes to spend in the kitchen, Dolloped Sweet Potatoes might be a great gluten free and lacto ovo vegetarian recipe to try. One serving contains 233 calories, 3g of protein, and 10g of fat. For 73 cents per serving, you get a side dish that serves 4. A mixture of sweet potatoes, butter, cream cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 6032 people found this recipe to be delicious and satisfying. It is brought to you by Taste of Home. Overall, this recipe earns a pretty good spoonacular score of 60%. If you like this recipe, take a look at these similar recipes: Fanned Sweet Potatoes or Hasselback Sweet Potatoes {Secret Club}, Meatless sweet and sour dish with tofu and sweet potatoes, and Sweet and Salty Curry Roasted Sweet Potatoes with Avocado.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
2 tablespoons brown sugar
1 tablespoon butter, softened
1 package (3 ounces) cream cheese, softened
1/4 teaspoon pumpkin pie spice
4 small sweet potatoes
Equipment:
microwave
bowl
Cooking instruction summary:
Directions Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-13 minutes or until tender, turning twice. Meanwhile, in a small bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice. Cut an "X" in the top of each potato; fluff pulp with a fork. Dollop with cream cheese mixture. Yield: 4 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Dolloped Sweet Potatoes in Simple & DeliciousNovember/December 2006, p10 Nutritional Facts 1 sweet potato with 2 tablespoons topping (prepared with reduced-fat cream cheese) equals 166 calories, 7 g fat (5 g saturated fat), 23 mg cholesterol, 128 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-13 minutes or until tender, turning twice. Meanwhile, in a small bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice.
2. Cut an "X" in the top of each potato; fluff pulp with a fork. Dollop with cream cheese mixture.
Nutrition Information:
covered percent of daily need
