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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Stuffed Sweet Potatoes

Makes: 2 servings Yield: 2 main-dish servings
Microwave 12 mins to 15 mins
Stuffed Sweet Potatoes
  • 2  large sweet potatoes (8 to 10 ounces each)
  • 1/4 8  ounce package  reduced-fat cream cheese (Neufchatel), softened (2 ounces)
  • 2  teaspoons  balsamic vinegar
  • 1  teaspoon  dried minced onion
  • 1  teaspoon  soy sauce
  • 1/4  teaspoon  garlic powder
  • 1/8  teaspoon  pepper
  • 1/2  cup  diced cooked ham (about 3 ounces)
  •  Milk (optional)
  •  Snipped fresh chives

1. Scrub potatoes. Prick several times with a fork. Place in a microwave-safe shallow dish. Micro-cook on 100 percent power (high) for 8 to 10 minutes, or until tender, rearranging once. Cool slightly. Cut a lengthwise slice 2 inches wide from the top of each potato; discard skin from slice and place pulp in a medium bowl. Scoop pulp out of each potato, leaving a 1/4-inch shell. Add the pulp to the same bowl. Mash the potato pulp with a potato masher or an electric mixer on low speed. Add cream cheese, balsamic vinegar, onion, soy sauce, garlic powder, and pepper. Beat or stir until smooth. Add ham. (If desired, stir in a little milk to make of desired consistency.)

2. Spoon the mashed potato mixture into the potato shells, pressing gently. Return to baking dish. Micro-cook, uncovered, on 100 percent power (high) for 4 to 5 minutes more or until heated through. Sprinkle with chives. Makes 2 main-dish servings.

Nutrition Facts (Stuffed Sweet Potatoes)
  • Servings Per Recipe 2,
  • cal. (kcal) 401,
  • Fat, total (g) 11,
  • chol. (mg) 46,
  • sat. fat (g) 6,
  • carb. (g) 59,
  • fiber (g) 7,
  • pro. (g) 17,
  • vit. A (RE) 4543,
  • vit. C (mg) 39,
  • sodium (mg) 934,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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