Sweet Potato with Roasted Pepper-Balsamic Stuffing

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  • Makes: 2 servings
  • Serving Size: 1 stuffed potato half
  • Makes: 2 main-dish servings (or 4 side-dish servings)
  • Start to Finish: 30 mins

Sweet Potato with Roasted Pepper-Balsamic Stuffing

Directions

  1. Preheat broiler. Scrub sweet potato; prick several times with a fork. Cut in half lengthwise. Place halves, cut sides down, in a shallow microwave-safe baking dish. Add the water; cover with vented plastic wrap. Microwave on 100% power (high) for 8 to 10 minutes or until tender, rearranging once. Cool slightly.
  2. Scoop pulp out of potato halves, leaving 1/4-inch shells. Place pulp in a medium bowl and mash with a potato masher or beat with an electric mixer on low speed. Add cream cheese, roasted pepper, vinegar, soy sauce, garlic powder, and black pepper. Stir or beat until smooth, adding a little milk if necessary to reach desired consistency.
  3. Spoon mashed potato mixture into potato shells, pressing gently. Place stuffed potato halves on a baking sheet. Broil 4 to 5 inches from the heat for 3 to 4 minutes or until heated through and lightly browned. Sprinkle with chives. If desired, serve with sour cream.
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Nutrition Facts (Sweet Potato with Roasted Pepper-Balsamic Stuffing)

  • Per serving:
  • 280 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 21 mg chol. ,
  • 387 mg sodium ,
  • 49 g carb. ,
  • 7 g fiber ,
  • 11 g sugar ,
  • 7 g pro.
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