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Ingredients
3 baked sweet potatoes, medium to large size
3 tbsp granulated Splenda No Calorie Sweetener
2 tbsp butter, softened
2 oz cream cheese, softened
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/4 tsp salt
1/8 tsp black pepper
1 egg
1/4 cup chopped pecans
Directions
1. Preheat oven to 375 F.
2. Slice sweet potatoes in half lengthwise. Scoop out with
spoon leaving skins about 1/4 inch thick. Set skins aside.
3. Place potato flesh in medium size mixing bowl. Add
remaining ingredients and mix until well combined.
4. Fill reserved skins equally with filling.
5. Bake 25 to 35 minutes
Serving size= 1/2 potato
NUTRITION INFORMATION
Servings: 6 Weight Watcher PointsPlus+ =5 per serving
Amount Per Serving
Calories: 170
Calories from Fat: 100
Total Fat: 11g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 200mg
Total Carbs: 16g
Dietary Fiber: 4g
Sugars: 3g
Protein: 3g
