BAKED STUFFED SWEET POTATOES
(Number of Powerfoods: 2)
2 LARGE SWEET POTATOES
1 CAN (8 OUNCES) CRUSHED PINEAPPLE
1 TABLESPOON OLIVE OIL
1 TABLESPOON BUTTER
1 TABLESPOON BROWN SUGAR
1 TEASPOON GRATED ORANGE ZEST
½ TEASPOONSALT
2 TABLESPOONS CHOPPED PECANS1. Preheat the oven to 350°F. Pierce potatoes with a fork.
2. Place the potatoes on a baking dish and bake for 50 minutes or until soft. Remove from the oven
and allow to cool enough to handle comfortably.
3. Reduce oven heat to 325°F. Cut the potatoes in half lengthwise. Scoop out the flesh, keeping the
skin intact, and place the flesh in a bowl. Add the pineapple, oil, butter, sugar, orange zest, and salt to
the potato flesh. Mash with a potato masher, then mix with a spoon or use an electric mixer to
combine.
4. Fill the potato skin shells with the mixture so it's overstuffed and coming out the top. Top with the
chopped pecans and bake for 15 minutes.
Makes 4 servings.
Per serving: 236 calories, 2 g protein, 38 g carbohydrates, 9 g fat (2 g saturated), 300 mg sodium, 4
g fiber
ABS DIET POWER TIP
Pecans contain some of the highest amounts of disease-fighting antioxidants, according to a
USDA study. Add chopped pecans to salads and side dishes, like the Baked Stuffed Sweet
Potatoes above.