4 (6 oz.)sweet potatoes 1 cup (one 8 oz. can)crushed pineapple,packed in fruit juice undrained 2 tbsp. Log Cabin or Cary's Sugar Free Maple Syrup 2 tbsp. (1/2 oz.)chopped pecans
Wash and scrub sweet potatoes. Place sweet potatoes on a glass plate and microwave on HIGH (100% power) for 6 to 10 minutes or until potatoes are soft. Scoop out pulp (reserving skin)and place pulp in a medium bowl. Mash well with potato masher or fork. Stir in undrained pineapple, maple syrup, and pecans. Evenly fill potato skins with mixture. Cook on HIGH, uncovered for 4 minutes.
Each serving equals:
HE: 1 Bread, 1/2 Fruit, 1/2 Fat, 5 Opt. Cal 134 Calories, 2gm Fa, 2gm Pr, 27gm Ca, 181mg Sod, 31mg Cl, 3gm Fi Diabetic: 1 Starch, 1/2 Fruit, 1/2 Fa
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